Ingredients for 1 cake

140 g of Mulino Marello fine white sorghum flour
50 g of almond flour
150 g of sugar
40 g of bitter cocoa powder
30 g of potato starch
200 ml milk (vegetable milk is also fine)
110 ml of sunflower seed oil
2 eggs
1 sachet of vanilla baking powder
hazelnut cream to taste (I used mine, homemade, which you can find here)
chopped hazelnuts for decoration to taste or flaked almonds
3/4 medium-sized pears

 

Procedure

In a bowl, combine the milk, oil and sugar. Mix everything well using an electric whisk. 

Then add the eggs, sorghum flour, starch, cocoa, almond flour and finally the yeast.

Still using the whisk, mix everything well until you obtain a smooth and homogeneous mixture. (If you like pears inside the cake, cut 1 or 2 pears into small pieces and mix them into the mixture using a spatula. Otherwise the pears can only be inserted on the surface). 

Turn the mixture thus obtained into a springform cake pan with a diameter of 22 cm, covered with baking paper. Level the surface of the dough well and arrange the remaining pears on top, properly cleaned and cut into segments, creating the decoration you prefer. 

Cook in a preheated, ventilated oven at 180° for about 40 minutes. Always test with a toothpick before taking it out of the oven, as cooking times can vary from one oven to another.

Remove the cake from the oven and let it cool completely. Once cold, sprinkle the still hot hazelnut cream on the surface and spread it lightly with the spatula.

Sprinkle with chopped hazelnuts to taste. 

VARIATION: you can make muffins with the same dough. Then place in a preheated, ventilated oven at 180° for about 20/25 minutes. Always check the cooking. It's worth the toothpick test.

Recipe by Regina Innocenzo

www.langolodellefategolose - Instagram @langolodellefategolose

 

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