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Wendy Fay
Gingerbread Cake With Pear
A speculaas pie with hand pears, apricot jam and almond paste.
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Ingredients
Directions
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Preheat the oven to 160 ° C.
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Halve the pears, peel them and remove the cores. Rub the pears with lemon juice.
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In a bowl, beat the butter and almond paste with the hand mixer to a creamy mass.
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First beat the eggs one by one and then add the flour, gingerbread spices, salt and jam. Beat everything up to a nice batter.
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Spoon the batter into the greased form and place the pears in a circle, with the convex side up and the narrow side towards the middle.
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Put the mold on the rack in the middle of the oven and fry the cake in about 50 minutes until golden brown and done. Allow the cake to cool in the mold.
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Nutrition
315Calories
Sodium3% DV80mg
Fat28% DV18g
Protein14% DV7g
Carbs10% DV30g
Fiber8% DV2g
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