CHOCOLATE, PEAR AND AMARETTI PLUMCAKE
Michela Ioli
My pantry-emptying plumcake, prepared with einkorn wheat
My pantry-emptying plumcake, prepared with einkorn wheat
Difficulty
low
Preparation
15 minutes
Cooking
40 minutes
Doses for
for a plumcake mold
Suitable for
vegetarians
Can I call it “my pantry-emptying plumcake” or does that sound bad?
The first time I made this dessert was during the Easter period, when in all the homes where there are children, large quantities of chocolate left over from Easter eggs accumulate.
Of course, in my house, nothing is thrown away, especially a divine ingredient like chocolate! Plus, at that time, I had a half-eaten package of amaretti biscuits (I'd probably used the others to make pumpkin ravioli, which I adore...) and some ripe pears.
And voilà, the recipe is done: plum cake with chocolate, pears, and amaretti biscuits. I've been making it regularly ever since, given its huge success.
In a blender, coarsely crumble the amaretti biscuits (photo 1). In another bowl, combine the eggs, milk, butter, and sugar and blend until combined (photo 2).
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Add the crumbled amaretti biscuits to the mixture (photo 3) and finally the flour and yeast (photo 4).
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4
Peel the whole pears without removing the core (photo 5). Take a plum cake pan and line it with parchment paper. To make the paper adhere better to the pan, I wet it under running water and then wring it out well. This way, it will conform to the shape of your pan better. (photo 6).
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Bake the cake in a preheated oven at 180°C (350°F) for about 40 minutes. Baking times depend greatly on your oven. To check for doneness, insert a toothpick into the cake; if it comes out clean, the cake is done.
If you have any questions or need more advice on how to make this dessert, you can contact me on my Instagram profile penninonsolodolci.
Michela IoliBakery, what a passion! Only sweet, healthy, and tasty!
