Pear Amarettini Cake

Ingredients for 1 servings:

• 300 g flour
• 150 g sugar
• 150 g butter or margarine, soft
• 3 eggs
• 3 bulb(s), firm
• 150 g biscuits (amaretti biscuits)
• e.g. milk
• ½ pack of baking powder
• 1 packet of vanilla sugar
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

super moist, with marzipan flavor

Separate the eggs and set aside 2 egg whites for later. Whisk 1 egg white with the egg yolks, sugar, vanilla sugar, and softened margarine or butter (I always melt it in the microwave) for a few minutes until frothy. Sift the baking powder into the flour and stir into the batter a spoonful at a time, adding a little milk if needed. The batter shouldn’t be too runny (I usually use about half a small coffee cup). Peel the pears and coarsely grate them into a sieve to allow any excess juice to drain away, then add them to the batter. Crumble the amaretti biscuits (preferably in a freezer bag) and stir them into the batter. Beat the remaining two egg whites until stiff peaks form and fold them into the batter. Pour into a greased and floured loaf pan and bake in a preheated oven at 150°C (fan oven) for 50–60 minutes. After about 15 minutes, score the surface lengthwise with a sharp knife. Finally, be sure to test the cake with a wooden skewer to see if it’s baked through. If the pears were very moist, it may take up to 15 minutes longer. This recipe is sufficient for a loaf pan; for a Bundt pan, you’ll need 500g of flour and a correspondingly larger amount of the other ingredients.