Pear Walnut Cake

Ingredients

• 350 g yellow zucchini
• 200 g pears
• 2 tbsp lemon juice
• 150 g room‑temperature butter
• 125 g whole‑grain sugar
• 3 eggs
• 250 g spelt flour Type 1050
• 100 g ground hazelnuts
• 1 tbsp baking powder
• a pinch salt
• ¼ tsp vanilla powder
• 1 tbsp powdered sugar from whole grain sugar

Instructions

1. 1.

   Grate the zucchini finely and place it in a sieve to drain excess liquid. Wash, peel, quarter the pears and remove the core. Slice the pear quarters and drizzle with lemon juice.

2. 2.

   Beat the butter with the sugar until fluffy, then gradually fold in the eggs. Mix the flour with nuts, baking powder, salt and vanilla powder, then combine into the batter. Fold in the zucchini as well.

3. 3.

   Line the bottom of a springform pan with parchment paper. Pour the batter into the pan, smooth the surface, and arrange the pears on top. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 45–55 minutes. Remove, let cool slightly, dust with powdered sugar, serve and enjoy.