Spiced cake
A cake with autumnal aromas, the cinnamon and ginger spices combined with pear and almonds create a perfect mix of aromas.
Method
Preheat the oven to 170°C static.
Prepare a baking tray with baking paper, a 24cm diameter ring and line the edges with strips of baking paper. Brush a little margarine or vegetable butter spray around the edges of the ring to help the baking paper stick.
Wash the pears, peel them and then remove the stem and base, cut them into quarters and remove the core using a small knife. Cut 200 g of pear into cubes, while 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 mix milk, oil, yogurt, with a whisk. Add the sugars and salt and continue mixing.
Finally add the sifted powders, then flour, yeast and powdered flavourings.
Add the pear cubes, 60 g of finely chopped almonds and mix with a spatula.
Pour the mixture into the cake tin, decorate the edges of the cake with pear segments and whole almonds.
Cook at 170°c for approximately 45 minutes. Insert a long toothpick into the center of the cake, if it comes out dry it means that the mixture is cooked.
Leave to cool at room temperature for at least 1 hour, then remove the ring and remove the baking paper, place the cake on a tray. Allow to cool completely and dust the edges with icing sugar.
