Low-protein Recipe

Pear cake with speculoos

With the sweet, juicy taste of pears combined with the warm spice of speculoos, this cake is not only a tasty treat, but also suitable for low-protein diets.

Category: Low-protein
Preparation time: 20 min.

Ingredients

Serves 8

1 sachet Orgran vanilla cake mix
165 ml water
25 g Orgran egg replacer(=4 teaspoons)
120 ml water (= 4 tablespoons water)
60 g butter
50 g Consenza organic speculoos
2 Pears
1 teaspoon ground cardamom
Allergen-free baking spray (Bebo Culispray)
Orgran flour(low protein) (approximately 2 tablespoons)

EQUIPMENT

Oven
Scale
Large bowl
Whisk
Small bowl
Knife and cutting board
Baking tin

Preparation

Preheat the oven to 180 °C.
Mix the Orgran vanilla cake mixwith the water. Melt the butter and add it.
Mix the Orgran egg replacerwith the water and add it to the batter.
Crumble the Consenza organic speculoos. Peel the pears, remove the core, and cut into cubes.
Fold the cardamom, speculoos crumbs, and pears into the batter.
Grease a baking tin with allergen-free baking spray and dust with Orgran flour. Fill the tin with the batter.
Bake the cake for 40–50 minutes at 180 °C. A flat tin needs about 40 minutes, a deep tin about 50 minutes. Check for doneness with a knitting needle or knife.
Let the cake cool down slightly, remove it from the tin, and let it cool completely.