- vegetable oil in the sprinkler - 1 piece
- saffron - 1 pinch
- sugar - 1 glass
- unsalted butter, softened - 1/4 cup
- pears (180-210 g each) - 2 pieces
- flour - 11/3 Cups
- baking powder - 11/2 Teaspoons
- Ground ginger - 1/2 Teaspoon
- salt - 1/2 teaspoonfuls
- skimmed buttermilk - 3/4 Glass
- vegetable oil - 1/4 cup
- Big Eggs - 2 Pieces
- extract of vanilla - 1 teaspoon
- finely chopped ginger - 2 st. spoons
Preheat the oven to 175 degrees. Lubricate the baking dish with oil. Set aside. Grind and mix saffron and 1/4 cup sugar. Add oil and whip the mixer at high speed for about 3 minutes. With a small spatula, put the mixture in the prepared form. Peel and chop the pears into slices. Decoratively order the pears in a form on top of a mixture of saffron, sugar and oil. Mix together the flour, the remaining 3/4 cup of sugar, baking powder, ground ginger and salt in a large bowl. Beat buttermilk, butter, eggs and vanilla in another bowl. Mix both mixtures. Add the ginger. Pour the dough over the pears. Bake for 40 to 45 minutes. Allow to cool for 5 minutes. Turn the cake over the dish and serve.
Servings: 6