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, but you can also use a normal cake tin or a plumcake mold, 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. I think this is a perfect dessert for autumn, 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!
Ingredients for about 16 mini cakes or for a round mould of about 24 centimeters:
- 250 grams of oo flour
- 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 grams of very soft butter
- 3 Nashi pears or Abbot pears
- 60 grams of hazelnuts
- 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. Sprinkle the cupcakes with flakes of butter and sugar and bake for 25-30 minutes or until the cakes are golden and, 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!