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 20 pieces; 1 piece 

2 kg pears

400 ml black currant juice or nectar

500 g flour

50 g fresh yeast

50 g low fat (45%) margarine

250 ml lukewarm non-fat milk

salt

1 tsp crushed anise seeds

1 egg

2 tbsp sugar

4 tbsp raisins

½ tsp ground ginger

½ tsp cinnamon

 

Preparation

  1. Cut pears into sectors and put in a deep bowl. Add black currant juice, let pears stand for about 1 hour stirring carefully occasionally.

  2. Pour 480g of flour into another bowl, make a groove in the middle. Crumble yeast into the groove and mix with 3 tbsp of milk into a uniform mixture. Cover bowl with a clean cloth and leave in a warm spot to rise for 15 minutes. 

  3. Add margarine, rest of milk, pinch of salt, anise and egg. Knead through, cover again and leave to rise in a warm spot for another 30 minutes. 

  4. Roll dough with rest of flour and place on baking tray. Take pears from juice, let them drip off. Dry pears and place them tightly on the dough. 

  5. Mix sugar, washed raisins, ginger and cinnamon and sprinkle onto pears. Let cake stand for 10 minutes. 

  6. Bake in the middle of preheated oven at 200° C about 45 minutes.

  7. Enjoy!

 

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