Ingredients For the crumble
- 200 g butter
- 150 g 00 flour
- 150 g almond flour
- 100 g caster sugar
Ingredients For plum cakes
- 300 g unprocessed Abate pears
- 230 g brown sugar
- 200 g 00 flour
- 100 g seed oil
- 80 g natural yogurt
- 60 g dry amaretti biscuits
- 60 g shelled walnuts
- 25 g amaretto liqueur or rum
- 8 g baking powder
- 3 pcs eggs
- 1 pc lemon
- butter
- cinnamon powder
For the recipe of the plum cake with pears and amaretti with crumble, mix the flours and sugar, then mix the butter, cold from the refrigerator, cut into small pieces. Blend everything until you get a sandy consistency. Let it rest in the refrigerator.
FOR PLUM CAKES
Grate the pears in flakes keeping the peel and mix them with a teaspoon of cinnamon, the liqueur and all the grated zest of the lemon. Coarsely chop the nuts and amaretti keeping them separate. Mix the flour and baking powder. Mix the yogurt with the oil and brown sugar; add egg and 2 yolks, walnuts and pears, mixing well, then, add the flour, continuing to mix with a spatula, and finally the chopped amaretti.
Beat 2 egg whites until stiff and gently add them to the dough. Butter 15-17 rectangular molds (9 × 5 cm, h 4 cm) and sprinkle them with a little flour; distribute the dough up to three quarters of the height, then complete with 1 generous spoonful of crumble and cook at 170 ° C, in a ventilated mode, for 25-30 minutes. Turn out the plum cakes, leave to cool and serve, decorating as desired with pear slices.
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