Madeira Turban with Pear

Madeira Turban with Pear

Ingredients

2 Hand Pears
Juice of half a lemon
120 Gram Cream butter
120 grams of dark brown caster sugar
2 eggs 60 to 90 grams of raisins soaked in rum (or 1 tablespoon of coated syrup)
60 grams of almond flour
2 teaspoons ginger powder
2 teaspoons of gingerbread herbs
150 ml milk
2 stroked teaspoon baking soda

For garnishing some icing sugar

Instructions

Grease the Turban shape.
Preheat the oven to 175 degrees of hot air and 190 degrees of gas.

Peel the pears, cut out the clock house, cut them into cubes.

To avoid discoloration, drizzle with lemon juice.

Whisk the butter with the sugar to a creamy whole, whisk one by one the eggs through and when you use syrup, the syrup.

Sift the dry ingredients except the baking soda.
Make the milk warm, loosen the baking soda, and add this with the dry ingredients, step by step at the creamy mass.

Scoop the cubes through and the violent raisins.

Put the dough in the cake pans and bake it 45 a 50 minutes

Let the cake cool for 10 minutes in the cake pans and turn the cake on a cake grate.