A soft and fragrant loaf cake with pears and cardamom, made with rice flour for a moist and delicate texture. A simple but impressive autumn dessert, perfect for breakfast or a snack.
Sift the rice flour, cream of tartar and baking soda into a bowl. Also add the vanilla seeds and the cardamom, finely crushed.
In a large bowl, whisk the eggs with the sugar for a few minutes, until you obtain a light, airy and frothy mixture.
Pour in the oil in a thin stream, continuing to mix, then add a pinch of salt.
Gradually fold in the sifted dry ingredients, stirring gently to avoid lumps from forming.
Peel the pears, leaving only the stem attached. If necessary, flatten the base slightly to make them stable.
Line a 24 cm loaf tin with baking paper or grease and flour it. Pour in some of the batter, arrange the pears with the stems facing up and cover with the remaining batter.
Bake in a preheated oven at 180 °C for about 45 minutes. Check doneness with a skewer: the inside should be dry, even if it may remain slightly moist near the pears.
Let the loaf cake cool completely before unmolding it and, if you like, finish with a dusting of icing sugar.
24 cm loaf tin
Pestle or mortar
Sieve
Store the loaf cake under a cake dome or in an airtight container at room temperature for 2 days. In the refrigerator it keeps for up to 4 days; before serving, bring it back to room temperature. It can also be frozen in slices for about 1 month.
For a more aromatic result, crush the cardamom only when using it.
Italia, Lazio
| Energy (kcal) | 209.34 |
| Carbohydrates (g) | 31.57 |
| of which sugars (g) | 14.8 |
| Fat (g) | 7.74 |
| of which saturates (g) | 1.31 |
| Protein (g) | 3.56 |
| Fibre (g) | 2.02 |
| Salt (g) | 0.1 |
