PEAR AND BUCKWHEAT FLOUR CAKE


  • Servings : 4
  • Preparation : 20 minutes
  • Cook time : 20 minutes
  • Calories : 290 cal
  • Carbohydrate : 41 g
  • Lipid : 11 g
  • Fiber : 4 g
  • Protein : 7 g
Moelleux aux poires et farine de sarrasin : un dessert léger et réconfortant à découvrir.

Ingredients

  • 125 ml (1/2 cup) buckwheat flour
  • 60 ml (1/4 cup) all-purpose flour
  • 5 ml (1 tsp) baking powder
  • 1 egg
  • 45 ml (3 tbsp.) maple syrup
  • 60 ml (1/4 cup) plain yogurt
  • 1 ml (1/4 tsp) vanilla extract
  • 15 ml (1 tbsp.) canola oil
  • 1 ripe pear, peeled and finely diced
  • 30 ml (2 tbsp.) chopped chocolate
  • 30 ml (2 tbsp.) chopped walnuts


Steps

1 - Preheat the oven to 180°C (350°F) and lightly butter a small cake pan or individual ramekins.


2 - In a bowl, combine the buckwheat flour, all-purpose flour and baking powder. Mix well.


3 - In another bowl, whisk together the eggs, maple syrup, yogurt, vanilla, oil and chocolate.


4 - Add the mixture. of dry ingredients in the wet mixture and mix until the dough is smooth Add the pear pieces and mix gently.


5 - Divide the dough into the prepared pan and smooth the surface with the walnuts.


6 - Bake for 20 minutes, or until the top is golden and a toothpick inserted into the center of the cake comes out clean.


7 - Let cool for a few minutes before serving.




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3 comments


  • Lise Marcotte

    Cette recette est facile à faire et c’est succulent…Merci


  • Isabelle Huot Docteure en nutrition

    @Dufour : Bonjour, oui, il est possible de remplacer par les poires par des pommes!


  • Dufour

    Wow!!! Ca vraiment l’air Bon 😋 Par quoi je pourrais remplacer la poire? Pomme, mais ça serait trop dure? Merci


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