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150 grams unsalted butter at room temperature to form flour 250 g wholemeal flour teaspoon freshly ground nutmeg 1 teaspoon baking powder 200g caster sugar 5 large eggs, at room temperature zest of orange 1 teaspoon handkerchief vanilla extract 2 tablespoons tablespoons rum optional 8 small or 6 medium pears middle icing sugar for dusting
Run Preheat oven to 180 in resistors. Butter well a circular shape of diameter 23 cm. With a removable bottom and the alefroste. In a large bowl mix the flour, handkerchief nutmeg, baking powder and salt. Then pour in the mixer the butter at room temperature with the sugar until fluffy.
Scrape down sides of bowl with a spatula and silicone fill after eggs one at a time, mixing well. Add the orange zest, vanilla extract and rum (optional). Then add the dry ingredients to the mixture in the mixer and fold with a spatula to combine. Then place the pears in the form of perimeter and center. Fill the cake mixture around the pears and bake at 180 degrees for 1 hour in the second stage of the oven, the resistors. Once cooked leave the cake to cool for 20 minutes and then xeformarete. Time required: 60 minutes Degree of difficulty: