Mini Pear Bundt Cake

Name: Mini Pear Bundt Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 300 g Flour; 50 g Cornstarch; 2 heaped Tsp baking powder; 150 g soft butter; 450 g Sugar; 1 package Vanillin sugar; 3 Eggs (size M); 7-10 Tbsp grated rind of 1 untreated lemon; 1 (approx. 250 g) aromatic, firm pear (not too juicy); 7-10 Tbsp candied flowers; 7-10 Tbsp Fat and flour

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

300 g Flour
50 g Cornstarch
2 heaped Tsp baking powder
150 g soft butter
450 g Sugar
1 package Vanillin sugar
3 Eggs (size M)
7-10 Tbsp grated rind of 1 untreated lemon
1 (approx. 250 g) aromatic, firm pear (not too juicy)
7-10 Tbsp candied flowers
7-10 Tbsp Fat and flour

Directions

1
Mix flour, starch and baking powder. Beat butter, 250 g sugar and vanilla sugar until creamy with the whisk of the hand mixer. Stir in the eggs one by one. Add lemon zest and stir in. Stir in flour mixture. Peel, quarter and core the pear. Grate pear roughly and fold into the dough
2
Grease a ring cake tin (12 wells, each containing approx. 90 ml) and sprinkle with breadcrumbs. Spread approx. 1 tbsp. dough in each well. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 20-25 minutes. Chill the rest of the dough.
3
Remove from the oven and allow to cool briefly. Remove the cake from the troughs and immediately roll in 200 g sugar. Leave to cool on a cake rack. Process the rest of the dough in the same way and bake. Decorate with small candied flowers