Pear, Chocolate and Amaretti Cake by @cakeofgina_

1h25

10 servings

🌾

280 g

Flour 00

🍬

200 g + 3 tbsp

Sugar

🍪

120 g

Amaretti biscuits

🍫

30 g

Unsweetened cocoa powder

🫗

180 ml

Seed oil

🥣

130 g

Greek yogurt

🍫

200 g

Dark chocolate

🥛

150 ml

Milk

🥚

3

Eggs

🫙

1 packet

Baking powder

🧂

Salt

🍐

500 g

Pears

🍋

0.5

Lemon juice

🍦

Vanilla

🍫

Cocoa powder

🧈

Butter

  1. Dice
    • Pears
    • Sugar
    • Lemon juice

    Dice the pears and cook them over low heat with the sugar, lemon juice and vanilla until softened, to make the compote.

  2. Chop
    • Amaretti biscuits

    Finely chop the amaretti biscuits.

  3. Sift
    • Flour 00
    • Unsweetened cocoa powder

    Sift the flour with the cocoa powder and the baking powder.

  4. Melt
    • Dark chocolate

    Melt the dark chocolate and let it cool slightly.

  5. Whip
    • Eggs
    • Sugar

    Whip the eggs with the sugar until puffy and foamy.

  6. Add
    • Seed oil
    • Greek yogurt
    • Milk

    Add the oil in a thin stream, then the yogurt at room temperature, the milk and the chocolate, continuing to whip at low speed.

  7. Fold
    • Flour 00
    • Unsweetened cocoa powder
    • Salt

    Fold in the dry ingredients, the salt and finally the chopped amaretti.

  8. Dust
    • Butter
    • Cocoa powder

    Butter a Bundt cake tin and dust it with cocoa powder.

  9. Pour
    • Pears

    Pour in half of the batter, add the pear compote, then cover with the other half of the batter.

  10. Bake

    Level the surface and bake for about 45 minutes at 180 degrees.

  11. Step

    Check doneness with a skewer test.

  12. Dust
    • Cocoa powder

    Dust with cocoa powder, if desired.

Pear, Chocolate and Amaretti Cake by @cakeofgina_

1h25

10 servings

🌾

280 g

Flour 00

🍬

200 g + 3 tbsp

Sugar

🍪

120 g

Amaretti biscuits

🍫

30 g

Unsweetened cocoa powder

🫗

180 ml

Seed oil

🥣

130 g

Greek yogurt

🍫

200 g

Dark chocolate

🥛

150 ml

Milk

🥚

3

Eggs

🫙

1 packet

Baking powder

🧂

Salt

🍐

500 g

Pears

🍋

0.5

Lemon juice

🍦

Vanilla

🍫

Cocoa powder

🧈

Butter

Preparation Steps

  1. Step 1/12

    Dice the pears and cook them over low heat with the sugar, lemon juice and vanilla until softened, to make the compote.

    🍐Pears
    🍬Sugar
    🍋Lemon juice
    🍦Vanilla
    🔪Knife
    🪵Chopping board
    🍲Saucepan

  2. Step 2/12

    Finely chop the amaretti biscuits.

    🍪Amaretti biscuits
    🔪Knife
    🪵Chopping board

  3. Step 3/12

    Sift the flour with the cocoa powder and the baking powder.

    🌾Flour 00
    🍫Unsweetened cocoa powder
    🫙Baking powder
    🧺Sifter
    🥣Mixing bowl

  4. Step 4/12

    Melt the dark chocolate and let it cool slightly.

    🍫Dark chocolate
    🥣Heatproof bowl

  5. Step 5/12

    Whip the eggs with the sugar until puffy and foamy.

    🥚Eggs
    🍬Sugar
    🥣Mixing bowl
    🥄Whisk

  6. Step 6/12

    Add the oil in a thin stream, then the yogurt at room temperature, the milk and the chocolate, continuing to whip at low speed.

    🫗Seed oil
    🥣Greek yogurt
    🥛Milk
    🍫Dark chocolate
    🥣Mixing bowl
    🥄Whisk

  7. Step 7/12

    Fold in the dry ingredients, the salt and finally the chopped amaretti.

    🌾Flour 00
    🍫Unsweetened cocoa powder
    🫙Baking powder
    🧂Salt
    🍪Amaretti biscuits
    🥣Mixing bowl
    🥄Spatula

  8. Step 8/12

    Butter a Bundt cake tin and dust it with cocoa powder.

    🧈Butter
    🍫Cocoa powder
    🍰Bundt cake tin

  9. Step 9/12

    Pour in half of the batter, add the pear compote, then cover with the other half of the batter.

    🍐Pears
    🍰Bundt cake tin
    🥄Spatula

  10. Step 10/12

    Level the surface and bake for about 45 minutes at 180 degrees.

    🥄Spatula

  11. Step 11/12

    Check doneness with a skewer test.

    🍢Skewer

  12. Step 12/12

    Dust with cocoa powder, if desired.

    🍫Cocoa powder

Composition

Ingredients

Types

Grains, Sweeteners, Baked goods, Baking ingredients, Fats and oils, Dairy, Sweets, Eggs, Spices, Fruits

Ingredients

Flour 00, Sugar, Amaretti biscuits, Unsweetened cocoa powder, Seed oil, Greek yogurt, Dark chocolate, Milk, Eggs, Baking powder, Salt, Pears, Lemon juice, Vanilla, Cocoa powder, Butter

Notes

Sugar (for the pear compote), Greek yogurt (at room temperature), Eggs (medium eggs), Pears (for the compote), Lemon juice (juice of half a lemon, for the compote), Vanilla (for the pear compote, amount not given), Butter (to grease the Bundt tin, amount not given)

Allergens

Gluten, Eggs, Tree nuts, Milk, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

480 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 54g, Fat: 25g, Fiber: 3.5g, Sugars: 36g

Nutritional Information

Minerals

Iron: 2.5mg, Calcium: 70mg, Magnesium: 45mg, Sodium: 160mg, Potassium: 230mg

Vitamins

Vitamin A: 40mcg, Vitamin E: 1.5mg, Riboflavin (B2): 0.15mg

Preparation

Time Information

Preparation

40 minutes

Cooking

45 minutes

Overall

1 hour 25 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

Knife, Chopping board, Saucepan, Sifter, Mixing bowl, Whisk, Spatula, Bundt cake tin, Skewer, Heatproof bowl

Appliances

Mixer, Oven

Type

Type

Type Of Dish

Dessert

Occasions

Autumn Baking, Family Breakfast

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Moist, Soft, Dense

Flavors

Chocolatey, Sweet, Fruity, Almond-like

Other

Price

Medium

Recommended Preservation

room temperature

Preservation Infos

room temperature : 1-2 days (in an airtight container or covered with a cake dome, away from heat and direct sunlight), fridge : 4-5 days (in an airtight container, due to the pear compote filling and yogurt in the batter), freezer : up to 2 months (wrapped tightly in plastic wrap and foil or in a freezer-safe airtight container; thaw at room temperature before serving)