Sunken pear cake

Name: Sunken pear cake
Cook time: 25 min
Total time: 25 min
Yield: 16
Ingredients: 7-10 Tbsp slightly + 125 g soft butter/margarine; 7-10 Tbsp some + 150 g flour; 8 (600 g) peeled, pitted pear halves; 7-10 Tbsp Juice of 1 lemon; 70 g + 5 g diabetic sweetness; 7-10 Tbsp salt, 3 eggs (Gr. M); 150 g crushed almonds; 1/2 package Baking Powder; 50 g red jam or jelly

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 16

7-10 Tbsp slightly + 125 g soft butter/margarine
7-10 Tbsp some + 150 g flour
8 (600 g) peeled, pitted pear halves
7-10 Tbsp Juice of 1 lemon
70 g + 5 g diabetic sweetness
7-10 Tbsp salt, 3 eggs (Gr. M)
150 g crushed almonds
1/2 package Baking Powder
50 g red jam or jelly

Directions

1
Grease a springform pan (26 cm Ø) and dust with flour. Cut the pears more often on the curved side. Sprinkle with lemon juice
2
Mix 125 g fat, 70 g sweetness and 1 pinch of salt until creamy. Stir in the eggs one by one. Mix almonds, 150 g flour and baking powder. Alternate with 3-4 tbsp. water and stir in briefly
3
Spread the dough into the mould. Place pears on top and press lightly. Stir jam until smooth and fill between the pears. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 1 hour. Let it cool down. Sprinkle with 5 g sweetness