Pear and Dried Blueberry Cake with Chestnut Spread

Ok I didn't invent the entire recipe here, but I certainly changed it up a little and I encourage you to play with it as well because it is TASTY! I found a similar recipe online but it called for dried cherries and there was no booze in it and the almond paste it originally called for was like $20 at the store (ridiculous!) and so forth, so here is my version. It's beautiful.

Pear and Dried Blueberry Cake with Chestnut Spread

Nonstick butter spray
3 eggs
2/3 cup sugar + 2 tablespoons sugar
1/2 cup olive oil
1/3 cup nonfat milk
1 teaspoon vanilla
1 1/2 cups flour + 1 tablespoon flour
2 large pears, cored, cut into small pieces
1 cup dry blueberries
1 teaspoon ground cinnamon
2 teaspoons frangelico
2 tubes chestnut spread (2 3/4 oz each)
powdered sugar


Preheat oven to 350 degrees F and spray a pan with a removable bottom with the nonstick butter spray. Put aside. Beat 2 eggs, 2/3 cup sugar, oil, milk, frangelico, and vanilla in large bowl until smooth. Stir in blueberries and pear. Transfer batter to pan.

Take chestnut paste, 1 egg, cinnamon, 2 tablespoons sugar and 1 tablespoon flour and mix together. Spread on top of the batter in the pan. Slide pan into oven for 1 hour.

Take out, sprinkle powdered sugar on top.

Delicious goodness.




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