Pear Blueberry Cake - Päron- och blåbärskaka

PEAR BLUEBERRY CAKE

Päron- och blåbärskaka

1 cake, 8 pieces

1.2 cups almond flour

0.8 cup sugar

2 teaspoons baking powder

1 teaspoon vanilla sugar

5.3 oz butter

2 eggs

0.2 cup Kesella

grated zest from 1 lemon

Filling:

1 pear

1½ tablespoon brown sugar

1½ tablespoon sugar

1 teaspoon cinnamon

0.4 cup blueberries

butter and almond flour for the pan

Decoration:

powdered sugar

Preheat oven to 347F.

Mix almond flour, sugar, baking powder and vanilla sugar in a food processor. Add cold butter in cubes and quickly mix to a crumble dough. Add one egg at a time, Kesella and lemon zest and quickly mix to a batter. Grease and flour a springform pan, diameter approx 9 inches, with butter and almond flour. Spread out the batter in the pan.

Peel and core the pear and cut in thin wedges. Mix brown sugar and cinnamon in a bowl, put in the pear wedges and blend. Distribute pear wedges and excess sugar mixture over the cake. Sprinkle with blueberries and gently press pears and blueberries down into the surface.

Bake in the lower part of the oven for about 50 minutes. Try with a cake tester. Leave the cake in the fridge for a few hours and sift with powdered sugar when serving.

Enjoy!

Bella