Ingredients for 1 cake140 gr of White sorghum flour fine marello mill
50 gr of almond flour
150 gr of sugar
40 gr of bitter cocoa powder
30 gr of potato starch
200 ml of milk (vegetable milk is also fine)
110 ml of sunflower oil
1 sachet of baking powder
hazelnut cream to taste (I used mine, homemade, which you can find here)
hazelnut grains for the QB decoration or slat almonds
3/4 medium -sized pears
In a bowl, add the milk, oil and sugar. Mix everything well using the electric whisk.
Then add the eggs, the sorghum flour, the starch, the cocoa, the almond flour and finally the yeast.
Always with the whisk, mix everything well until a smooth and homogeneous mixture is obtained. (If you like the pears inside the cake, cut into small pieces 1 or 2 pears and mix them with the dough using a spatula. Otherwise the pears can only be inserted on the surface).
Invert the dough thus obtained in an opening pan with a diameter of 22 cm, covered with parchment paper. Level the surface of the dough well and arrange the remaining pears on it, suitably clean and cut into wedges, creating the decoration you prefer.
Bake in a preheated, ventilated oven, at 180 ° for about 40 minutes. Always do the test of the toothpick before churning out, because the cooking timing can vary from one oven to another.
Remove from the oven and let it cool completely. Once cold, sprinkle the hazelnut cream still hot on the surface and spread it lightly with the spatula.
Sprinkle with hazelnut grains to taste.
Variant: Muffins can be made with the same dough. Then put in a preheated, ventilated oven, at 180 ° for about 20/25 minutes. Always check the cooking. The test of the toothpick is worth.
Recipe by Regina Innocenzo
www.langolodellefetterolose -Instagram @langolodelleftegolose