With the sweet, juicy flavor of pears combined with the warm spiciness of speculoos, this cake is not only a tasty treat, but also friendly to low-protein diets.
Ingredients
For 8 people
- 1 bag of vanilla Cake Mix (Orgran)
- 165 ml water
- 25 g egg replacer (=4 teaspoons) (Orgran)
- 120 ml of water (= 4 tablespoons of water)
- 60 g butter
- 50 g speculoos (Consenza)
- 2 Pears
- 1 teaspoon ground cardamom
- Bebo Culispray
- low-protein flour (about 2 tablespoons)
MATERIAL
- Oven
- Scale
- Large bowl
- Whisk
- Bowl
- Knife and cutting board
- Baking mould
Preparation
- Preheat the oven to 180°C. Mix the cake mix with the water. Melt the butter and add it to the mixture.
- Mix the egg substitute with the water. Add to the cake mix.
- Crumble the speculoos. Peel the pears, remove the core and cut into cubes.
- Mix the cake mix, cardamom, speculoos crumbs and pears into the dough.
- Spray a baking pan with Culispray and put the flour in the pan. Turn the mold around so that the flour hangs over the entire surface.
- Put the dough in the mold and bake at 180° for 40 to 50 minutes, depending on the cake mould. A flat mould will need about 40 minutes in the oven and a taller mould 50 minutes. Check doneness by pricking the center of the cake with a knitting needle or knife.
- Remove the cake from the mold and let cool.
Source: Revogan