And today I present to you this new dessert, the spelt cake with pears and rosemary, a rustic yet delicate aroma with an ultra-soft texture and many pears scattered throughout…
The rosemary needles (but be careful not to overdo it) provide a slightly stronger aroma that explodes all on the palate… but what I liked most was the very pleasant balance of flavors!
It’s a new recipe taken from the book I mentioned in one of the previous posts (read the chocolate and pistachio cake recipe)
SPELT CAKE WITH PEARS AND ROSEMARY
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: pan 7/8 inches diameter
- Cooking methods: Oven
- Cuisine: Italian
Ingredients RECIPE SPELT CAKE WITH PEARS AND ROSEMARY
- 6 oz butter (softened)
- 6 oz sugar
- 1 3/4 cups spelt flour
- 1 tsp baking powder
- 3 pears (ripe, peeled and sliced)
- 1 tsp rosemary (finely chopped)
- to taste powdered sugar (optional decoration)
Tools RECIPE SPELT CAKE WITH PEARS AND ROSEMARY
- Kitchen Scale
- Knife
- Baking Pan
- Electric Whisk
- Sieve
- Soft spatula
- Bowl
FOR THE PREPARATION OF THE RECIPE SPELT CAKE WITH PEARS AND ROSEMARY
Cream the butter and sugar until light and fluffy.
Now add the eggs one by one, mixing well each time.
Now add the dry ingredients (flour and baking powder) in two batches, mixing well.
Add 2/3 of the sliced pears with the chopped rosemary needles.
Mix everything and level, arranging the remaining pears.
Bake the pear cake in a preheated oven at 340°F for about 50 minutes, or according to your appliance’s characteristics.
Remove the pear cake from the oven, allow to cool, then take it out of the pan and let it cool completely before tasting!
Enjoy your meal!
Annalisa
I suggest other recipes with pears like …
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