Of all the possible cake choices he had, my nephew Simone ended up opting for this very pie for his thirtieth birthday. Rich in flavour, moisture and with an irresistibly fluffy texture, this pie is easy to make as well. Make the most of it by serving with a good, plain vanilla custard or ice cream.
Serves 6/8
- 65 gr amaretto biscuits+ 30 gr
- 90 gr plain flour
- 2 tsp baking powder
- pinch of salt
- 100 gr butter + 50
- 80 gr brown sugar + 50
- 2 free range eggs
- 1,5 kg pears
Reduce the amaretto biscuits to a powder using a blender, then combine with the flour, baking powder and salt.
Whip 100 gr butter wiht 80 gr brown sugar using a whisk; incorporate the eggs and keep whipping until light and fluffy. Add the mixture of flour and biscuits.
Butter a cake tin, powder 5-6 biscuits and dust the tin as it were flour.
Transfer the batter in the pan and pre heat the oven to 180°C.
Peel, quarter and finely slice the pears, then lay orderly on the batter. Melt 50 gr butter, spread it out and scatter with the 50 gr sugar and some furhter biscuits crumbs. Bake at 180° for 40 minutes.
Serve lukewarm or cold, better if made the day before.