Pear mocha cake (diabetics)

Name: Pear mocha cake (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 100 g ground hazelnuts; 200 g Butter or margarine; 100 g Diabetic sweetness; 1 pinch Salt; 4 Eggs (size M); 270 g Flour; 3 TSP Baking Powder; 2-3 TABLESPOONS unsweetened espresso powder; 200 g peeled pear; 2-3 TEASPOONS Lemon juice; 50 g Diabetic chocolate, dark; 7-10 Tbsp Grease

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

100 g ground hazelnuts
200 g Butter or margarine
100 g Diabetic sweetness
1 pinch Salt
4 Eggs (size M)
270 g Flour
3 TSP Baking Powder
2-3 TABLESPOONS unsweetened espresso powder
200 g peeled pear
2-3 TEASPOONS Lemon juice
50 g Diabetic chocolate, dark
7-10 Tbsp Grease

Directions

1
Roast the hazelnuts in a pan without fat until golden brown, take them out and let them cool down. Cream fat, diabetic sweetener and salt with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, hazelnuts and baking powder and stir in. Mix espresso powder with 2 tablespoons of water. Stir into the dough. Dice pears and sprinkle with lemon juice. Roughly chop the chocolate. Fold both into the dough. Grease a box form (approx. 25 cm long). Fill in the dough and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven:150 °C/ gas: level 2) for approx. 45 minutes. Leave to rest for approx. 10 minutes in the switched off oven. Turn out of the tin and let it cool down. Decorate with remaining pears
2
Waiting time approx. 1 hour / 1 1/2 BE
3
You can exchange these ingredients:
4
Take 150 g of sugar instead of the diabetic sweetness. Replace the diabetic chocolate with milk chocolate