If you are looking for a show-stopping dessert or breakfast to serve over this autumn, look no further! This pear and cacao nibs cake is seasonal, delicious, and you wouldn’t believe how easy it is to make!
I felt inspired a few weeks ago when I spent a weekend in the country, so I decided to bake this scrumptious idea for breakfast. Sometimes, there’s nothing better to go away from our comfort area to have new ideas. I’m happy I had the idea to combine these ingredients and the opportunity to take photos of this cake in such a gorgeous place.
INGREDIENTS for a 12 x 10 cm mould (5 x 4 inches)
220 gr unsalted butter, at room temperature
200 gr granulated white sugar
200 gr plain flour
A handful of cacao nibs
1 tsp. baking powder
1 tsp. vanilla extract
The juice of half a lime
Preheat the oven to 180ºC (350ºF). In a big bowl, mix the sugar and butter until creamy. Then sift the flour and baking powder and combine with the butter mix. Now, add one egg at a time, and last, the lemon zest, vanilla extract, and cacao nibs. Stir well.
Pour the mix into a mould and then add the pear cut into small pieces. Bake for 25 min or until golden brown. Once ready remove from the oven and allow to cool this pear and cacao nibs cake in the mould.
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