Small, so small that one leads to another: Today I leave you the recipe for mini cake with hazelnuts, raisins and Nashi pears, a Japanese pear peel clear, almost golden, and crunchy, extremely juicy, refreshing, perfumed. I have prepared patties in small molds, ma potete usare anche uno stampo normale per torta normale o uno stampo da plumcake, bearing in mind that the last option has a much longer cooking times. The result is a rich fruit cake, by delicate but strong and with the pleasant crunchy hazelnuts. Secondo me questo è un dolce perfetto per l’autunno, perhaps accompanied by a cup of Earl Gray tea or jasmine. Of course you can use any type of pear prefer, I wanted to experience the Nashi and I found them delicious, and even replace them with apples if you prefer. In short, to the imagination!
Ingredienti per 16 mini cake circa o per uno stampo rotondo da 24 centimetri circa:
- 250 grammi di farina oo
- 1 sachet of baking powder
- 1/2 teaspoon ground cinnamon
- a pinch of salt
- whole milk as required
- 2 whole eggs
- 15 milliliters of grappa (I use that thirty)
- 150 grams of sugar
- 100 grammi di burro molto morbido morbido
- 3 pere Nashi o pere Abate
- 60 grammi di nocciole
- a little lemon juice
- 30 grams of raisins
- butter and breadcrumbs for ramekins
- butter and sugar to sprinkle over the cake before baking
Preheat the oven at 180 degrees. Peel the pears and cut into fairly small cubes and sprinkle with lemon juice. Put the raisins to soak in warm water for 10 minutes, then squeeze it thoroughly. Coarsely chop the hazelnuts.
Mount with an electric mixer or the eggs with the salt in the mixer, cinnamon and sugar until tripled in volume and mixture becomes foamy and whitish. Floor Add the sifted flour with the baking powder, diluting the mixture with a little milk so that it is not too dry. Add the butter always fitting and finally the pear brandy, if you like a slightly alcoholic perfumes. Combine the compound pears, raisins and hazelnuts, mixing all with a spatula.
Butter the molds of your choice and sprinkle with breadcrumbs, then pour the mixture. Cospargere le tortine con fiocchetti di burro e zucchero e infornare per 25-30 minuti o finché i dolci non saranno dorati e, inserting a toothpick inside, will not dry. If you chose to use a normal mold cake, the cooking time will lengthen accordingly: In this case, abound with butter and sugar and sprinkle the surface with chopped hazelnuts, the result will be even more delicious. Cool completely on a wire rack sweet and then bon appetit!