In cucina con LillyRecipes made with love
Language / Lingua
Choose your kitchen
Desserts

Pear and chocolate chip ring cake

Published on 13 October 2015

Favourites stay in this browser only. Sign in to save them to your account.

A tall, soft cake for breakfast or snacks, very quick: combine ingredients and whisk. Apples and sultanas make a variation.

Do I have all the ingredients?

Ingredients

INGREDIENTS FOR A 24 CM RING TIN

You have 0 ingredients out of 10

You still need 10 ingredients

The checklist only records what you have available: it does not check allergens or food safety.

Selections and your current step are saved in this browser for this recipe.

Method

Introductory photographs from the original

0 steps completed out of 17

  1. Step 1 of 17
    A stand mixer speeds preparation, or use electric beaters. I add flour and sugar to the bowl.
  2. Step 2 of 17
    I add vanillin and sifted baking powder.
  3. Step 3 of 17
    I add oil.
  4. Step 4 of 17
    Milk.
  5. Step 5 of 17
    Eggs.
  6. Step 6 of 17
    I whisk on high for 5 minutes.
  7. Step 7 of 17
    It should be pale and well whisked.
  8. Step 8 of 17
    I butter and flour the ring tin.
  9. Step 9 of 17
    I flour chocolate chips, removing excess, to prevent sinking.
  10. Step 10 of 17
    I add to whisked mixture.
  11. Step 11 of 17
    I fold gently.
  12. Step 12 of 17
    I pour into tin.
  13. Step 13 of 17
    I peel and segment pears.
  14. Step 14 of 17
    I fan into mixture.
  15. Step 15 of 17
    I scatter pearl sugar over pears if available.
  16. Step 16 of 17
    I bake at 160°C for about 50/60 minutes, depending on oven, testing with a skewer.
  17. Step 17 of 17
    Cool slightly before unmoulding. Soft, quick and fragrant.

Original source: https://incucinaconlilly.com/2015/10/13/ciambellone-pere-e-cioccolato/

Reserved advertising space · no adverts are active