1 pizzico di sale fino
1 limone non trattato
Accendere il forno.
Tagliare a fettine sottili o a cubetti le pere, bagnarle con il succo di ½ limone e metterle in frigo.
Mescolare il tutto per bene.
Ingredients (for a 18 cm round cake pan):
1 tablespoon of potato starch
150 gr (5,3 oz) wholewheat flour
2 large eggs
1 pinch of raw fine salt
1 William pear
½ pack of yeast
50 gr (1,8 oz) unsalted butter
50 gr (1,8 oz) brown sugar
1 small cup of milk
1 biologic lemon
Preheat oven to 356°F.
Slice the pear and set aside in a bowl with the juice of ½ lemon.
In a mixing bowl whisk together using the electric mixer the sugar with the softened butter, the eggs and a pinch of fine salt until light and fluffy.
Add the milk, the whole wheat flour with potato starch and yeast and mix until well combined.
Pour the batter into the cake tin lined with greaseproof paper and arrange the pear slices and the pine nuts on the top.
Bake for about 40 minutes, until golden brown.