Blended pear and chocolate chip bread without lactose, a simple and delicious cake made with soft blended Williams pears, a delightful treat for any time of the day. If you have a large blender, you can work everything directly in it, without the need to dirty other tools. If, like me, you have a small one, you can blend the pears, make sure they are soft, with all the liquid ingredients and create a first mixture to add to the dry ingredients. It’s a very simple and delicious cake that evokes all the autumnal aromas. My choice of using Williams pears as the main ingredient in this delicious recipe is due to the fact that I find them less mealy compared to other pears and much softer and easier to work with. Here below I leave you some ideas to use pears in your recipes, while at the end of the recipe I answer the most common questions for this idea.
#adv
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 24 cm pan
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 Williams pears
- 3 eggs (medium)
- 7 tbsp sunflower seed oil (plus extra for the cake pan)
- cup lactose-free milk
- cup raw cane sugar
- 2½ cups all-purpose flour (plus extra for the cake pan)
- 1 packet baking powder
- cup dark chocolate chips
Tools
- 1 Mixer
- 1 Bowl
- 1 Scale
- 1 Spatula
- 1 Springform Pan
- 1 Knife
- 1 Spoon
Steps
To make the blended pear and chocolate chip bread without lactose, first get some juicy but not overly ripe Williams pears, wash and dry them.
Cut them into pieces and place them inside the mixer bowl.
Add the milk. I chose lactose-free milk, alternatively, soy or rice milk will work fine.
Add the sunflower seed oil, which is the only oil I personally recommend as an ingredient in cakes as an alternative to butter.
Next, add the eggs.
Blend in pulses until you achieve a smooth consistency.
In the bowl or directly in the mixer bowl, if it’s large enough, pour the flour.
Add then the raw cane sugar and the packet of baking powder.
Mix everything initially with a fork or spoon to gather the mixture.
Eventually, you can work everything with a spatula until well incorporated.
Add the chocolate chips and mix again.
Lightly grease a 24 cm springform pan and dust it with flour, removing the excess.
Pour the batter into the pan, level it, and bake in a preheated fan oven at 350°F (180°C) for 45-47 minutes. For an even bake, place the cake in the middle of the oven. Do the toothpick test before removing the cake from the oven. If it comes out dry, it’s done.
Remove from oven and let cool before removing from the pan. You can decorate the blended pear and chocolate chip bread without lactose with sweetened cocoa or powdered sugar, or leave it plain.
How to store the cake and for how long
The cake will keep for 4-5 days stored in suitable containers in a cool, light-protected place. Below, I also explain how to freeze it.
FAQ
Can I try to make this cake with whole pears instead of blended ones?
I’m not sure if changing the recipe would affect the cake’s softness, as the individual ingredients are designed for this.
Can I freeze it?
Certainly, once sliced, you can separate them with parchment paper so you only have to defrost the portion you need. Store them in suitable containers for freezing or in freezer bags.
