Pear cake with rosemary - Recipes

Pear cake with rosemary

Serves 8 approx. 1 hour
Pear cake with rosemary, a gluten-free cake with that little extra. Intoxicate your taste buds with almonds, brown sugar, cardamom, lemon, rosemary, pistachio and pears.
Pear cake with rosemary
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    Pear cake

    • 100 g butter
    • 110 g Dansukker Brown Sugar
    • 2 eggs
    • 200 g almond flour
    • 5 g baking powder
    • 3 g cardamom
    • zest of 1/2 lemon, preferably organic
    • 10 ml lemon juice
    • 2-3 g fresh (or dried) rosemary
    • 2-3 pears
    • 30 g pistachios

    Set the oven temperature to 150°C, fan.

    Beat the butter and brown sugar until fluffy. Add one egg at a time while continuing to beat the mixture.

    Combine the dry ingredients in a bowl and fold them into the mixture. Add the zest and juice of the lemon. Chop the fresh rosemary and add to the mixture.

    Pour the mixture into a greased, rectangular baking tin measuring about 13x36 cm. Spread the mixture evenly in the tin.

    Peel, core and halve the pears. Put the pear halves in a line in the tin facing alternately in different directions. Sprinkle with the chopped pistachios.

    Bake in the lower part of the oven for about 30-35 minutes. Allow to cool. Serve with whipped cream or vanilla ice cream.

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