Pear and Chestnut BreadAnanás e Hortelã
2 eggs (organic)
150 grams light brown sugar
240 milliliters plain yogurt
75 milliliters olive oil
140 grams flour
85 grams chestnut flour
1 teaspoon baking powder
1/2 teaspoon baking soda
450 grams diced pears
2 tablespoons brown sugar (to sprinkle)
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1Preheat oven to 350°F.
2Grease a round cake pan (25 centimeter in diameter), and line with parchment paper.
3In a bowl, beat the eggs and sugar very well.
4Add the yogurt and olive oil, and mix well.
5In another bowl, combine the flours, baking powder and baking soda, and mix well.
6Add the flour mixture to the egg mixture and mix well.
7Add the diced pears, and mix the the batter gently, without stirring too much.
8Place the batter in the pan and sprinkle with sugar.
9Bake in the oven until golden brown, for about 40 minutes (or until a toothpick inserted into the center comes out clean).
10Let cool for 30 minutes before removing from the pan.
11Rye or buckwheat flour can be substituted for chestnut flour, and spiced apples can be used instead of pears.