Spiced cake
A cake with autumnal scents, the spices cinnamon and ginger combined with pear and almonds create a perfect mix of aromas.
Procedure
Preheat the oven to 170°C static.
Prepare a baking pan with parchment paper, a 24cm ring, and line the edges with strips of parchment paper. Brush a little margarine or vegetable spray along the edges of the ring to help the parchment paper adhere.
Wash the pears, peel them, then remove the stem and base. Cut them into quarters and remove the core using a small knife. Dice 200 g of the pears, and cut the remaining 170 g (more or less, depending on the size of the pears) into wedges to decorate the top of the cake.
In a bowl, whisk together the milk, oil, and yogurt. Add the sugars and salt and continue mixing.
Finally add the sifted powders, therefore flour, baking powder and powdered flavourings.
Add the pear cubes, 60 g of finely chopped almonds and mix with a spatula.
Pour the mixture into the cake pan, decorate with pear segments and whole almonds on the edges of the cake.
Bake at 170°C for about 45 minutes. Insert a long toothpick into the center of the cake; if it comes out clean, the mixture is cooked.
Let it cool at room temperature for at least 1 hour, then remove the ring and the parchment paper. Place the cake on a serving platter. Let it cool completely and dust the edges with powdered sugar.
