Almond, Pear and Chocolate Triangle Cakes
These Almond, Pear and Chocolate Chips Triangle Cakes were so incredible, I had to bake a second batch to share!
Equipment
Ingredients
- 1 pear (Washed | Pealed + Diced)
- 3 eggs
- 3 oz (85 g) sugar
- 3/4 cup (95 g) all-purpose flour
- 1 tsp (4 g) baking powder (My personal addition)
- 1/2 cup (60 g) almond flour
- 7 oz (200 g) heavy whipping cream
- 1 tsp (5 g) vanilla bean paste
- 1/4 cup (45 g) dark chocolate chips
Instructions
- Place your Triangle Flexipan® Tray on the top of your Medium Perforated Baking Sheet. Set Aside.
- Preheat oven to 350F/180C.
PEAR CAKE PREPARATION
- In a mixing bowl, beat the eggs and sugar together on medium-high speed until light and fluffy (about 4 minutes). Add the all-purpose flour, baking powder and almond flour. Mix in the heavy whipping cream and vanilla bean paste. Finally fold your diced pears. NOTE: The batter is very thin, that's normal.
- Pour your batter into the Flexipan® using the mini ladle. Then, gently arrange on top your chocolate chips.
BAKE!
- Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your cakes from 18min). It is ready when the toothpick inserted is almost clean.
- Once your Almond, Pear and Chocolate Triangle Cakes are out of the oven, wait about 10 minutes before unmolding directly onto your cooling rack. Enjoy & Bon Appétit!
- N.B. Once it has cooled down, wrap it in a cling film. It will keep its freshness longer!
YouTube Video
Photos
Nutrition
Calories: 185kcal | Carbohydrates: 19g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 60mg | Sodium: 60mg | Potassium: 80mg | Fiber: 1g | Sugar: 11g | Vitamin A: 307IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com