Apple-Pearcake with Rum-Raisin

Recipe

Preheat the oven at 180°C.
Mix the butter (at room temperature) with the sugar and the vanilla seeds. Add the eggs and the flour.
Add the almond powder and mix well with a spatula. Add the baking powder and salt.
Wash, peal and cut the pear and apple in pieces. Mix the sundae rum-raisins as well.
Butter and flour the baking tin. Add the zest of the orange to the dough and put the dough in the baking tin.
Bake in the over for 45 minutes at 185°C.
Remove from the oven, demould the cake and brush with orange juice.

Ingredients

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Product info

silky mouthfeel

powerful taste

ready-to-use

cold / hot preparation

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1,15kg x6
2,9kg x6
11,5kg

24 months
24 months
24 months

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