Very soft pear and chocolate skillet cake without lactose, very simple to make, delicious and perfect for breakfast. A recipe to make with very few steps and with an extra tip to give you. In fact, in this recipe, you can use diced pears to add to the dough, in addition to those sliced for decoration. Just one will be enough to make the recipe even more delicious. As for the choice of pears, discounting the smallest ones from the start, you can opt for Conference pears that are not overly ripe or very sweet William pears. To be honest, pears have not always found much space in my recipes, and this one started as a small failure. It was supposed to be a skillet cake, but alas, it didn’t turn out well, and I returned to a classic oven baking with the same ingredients chosen for the unsuccessful cake. For the mold, I chose a 20 cm one if like me, you love small but taller cakes, but you can safely choose a 22 or 24 cm diameter mold, paying attention to the baking. Below, I leave you some other ideas for using pears in the kitchen, while at the end of the recipe, I will answer the most frequently asked questions or curiosities.
#adv
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 20 cm mold
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 1/3 cups all-purpose flour
- 3/4 cup raw cane sugar
- 2 eggs
- 1/2 cup rice milk
- 1/3 cup sunflower seed oil
- 1/2 cup unsweetened cocoa powder
- 2 pears (fairly ripe)
- 1 packet baking powder
- 2 tablespoons white chocolate chips
Tools
- 1 Bowl
- 1 Mixer
- 1 Mold
- 1 Spatula
- 1 Sieve
- 1 Parchment paper
- 1 Knife
- 1 Cutting board
Steps
To make the very soft pear and chocolate cake, first work the eggs with the raw cane sugar for at least a couple of minutes, until the mixture becomes fluffier and foamy.
Then add the rice milk and sunflower oil and continue mixing for another couple of minutes, still using the electric mixer. This operation will help to blend all the liquid ingredients well together.
After this step, add the dry ingredients one at a time. Add the flour, unsweetened cocoa and sifted baking powder using a sieve and continue to mix first with the electric mixer and then, with the help of a spatula, thoroughly gather the contents from the edges of the bowl, ensuring that no unmixed powder remains at the bottom.
Line a 20 cm cake mold with parchment paper and spread the chocolate mixture, leveling it. On the surface, arrange the pear slices as you prefer. I used organic pears, with the whole skin washed and dried well, after cutting them at the moment, in a thickness of about 1/4 inch on the widest part as in the photo. Garnish with white chocolate chips.
Bake in a preheated fan oven at 350°F for 35 minutes, doing the toothpick test to check the baking. Much of a cake’s success depends on your own oven, so pay close attention to this step. Once the cake is ready, let it cool before removing it from the mold. Below, I leave you some advice on ideas and preservation.
Preservation
The very soft pear and chocolate cake without lactose will keep covered, in a cool place and away from light, soft and delicious for at least 4 days.
FAQ (Frequently Asked Questions)
Can I replace rice milk with a lactose-free equivalent?
Definitely, you can replace it with the same amount of soy or oat milk if you already know that the final taste will be to your liking.
Is it necessary to add white chocolate chips?
Absolutely not, but if you have them, you can replace them with dark chocolate chips, if you want.
