Pear cake with raisins
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
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Cut pears into sectors and put in a deep bowl. Add black currant juice, let pears stand for about 1 hour stirring carefully occasionally.
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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.
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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.
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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.
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Mix sugar, washed raisins, ginger and cinnamon and sprinkle onto pears. Let cake stand for 10 minutes.
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Bake in the middle of preheated oven at 200° C about 45 minutes.
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Enjoy!
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