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Baking: Pear and Zucchini Cake

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Baking: Pear and Zucchini Cake

The perfect baking: pear and zucchini cake recipe with a picture and simple step-by-step instructions.

  • 100 g Zucchini rasps, fresh
  • 200 g Pear rasps, firsch
  • 150 g Ground almonds
  • 200 g Sugar
  • 1 tablespoon Flour
  • 100 g Oatmeal
  • 4 piece Free range eggs
  • 1 pinch Salt
  • 0,5 packet Baking powder
  • 1 Msp Ground cinnamon
  1. Peel the pear, cut out the core and grate finely. Also grate the zucchino finely.
  2. Now mix all the ingredients into a dough and pour this into a greased and crumbled cake tin.
  3. Bake at 190 degrees lower / upper heat for about 40 minutes. (Chopstick sample)
  4. Immediately cover the finished cake with icing, sprinkle with powdered sugar or use it as a base for a cake.
Dinner
European
baking: pear and zucchini cake

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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