Pear cake with rosemary

I offer another recipe for a delicious cupcake. I prepared this stylish and exquisite cupcake as a gift to my godmother. For some time now I have started to give my friends my pastries: cakes, cupcakes, cakes. Such gifts are perceived by them much better than the usual envelopes, because a lot of soul is invested in baking, and this is priceless.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Flour

230

Sugar

150

Sunflower oil (refined)

Eggs

Pears (big sweet (Conference))

Rosemary (1 small twig)

Baking powder

Salt (pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 7 g

Fats 21 % 12 g

Carbohydrates 67 % 39 g

292 kcal

GI: 5 / 0 / 95

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Prepare the ingredients
Step 2:
Wash the pear, cut in half and remove the seeds. Cut the pear into small pieces.
Step 3:
Rinse rosemary, dry. Cut off the needles from the branch and chop them finely.
Step 4:
Beat eggs with sugar and salt until fluffy.
Step 5:
Continuing to beat, pour in vegetable oil.
Step 6:
Sift flour with baking powder and mix into the dough.
Step 7:
Beat everything well so that there are no lumps.
Step 8:
Add pears and rosemary to the dough. Mix well until smooth.
Step 9:
Put the dough in a greased baking dish. Bake in a preheated 180 ° C oven for about 50 minutes. Cool the finished cake slightly, remove from the mold and sprinkle with powdered sugar.