Cake with Pears

Buckwheat, Pears and Brown Sugar


Today we have a recipe, not very difficult, for the preparation of a really delicious cake also suitable for celiac people. As you may have guessed from the title, is made with pears, a very digestible fruit, which has a diuretic, laxative and refreshing activity. So let’s start!


  • 100g of buckwheat flour
  • 100g rice flour
  • 3 pears (we used pears “Abate Fetel” firm and very juicy, sweet and aromatic)
  • 100g brown sugar
  • 90g of butter
  • 1 egg


In a bowl, mix the flour with 50g of softened butter, 50g of brown sugar, the egg and some water (enough to mix everything). Let it rest for about 30 minutes in the fridge. Meanwhile, peel the pears, cut into slices and, in the pan, melt the remaining butter with the brown sugar. When it starts to caramelize add the sliced pears and continue for 5 minutes before removing from heat. After 30 min, remove the dough from the refrigerator and roll it out to form a disc sufficient to coat a cake pan 28 cm in diameter. Then place the caramelized pears to form an uniform layer. Bake at 180 ° C for about 30 min.

Also good if served warm, perhaps with a glass of wine as elegant and aromatic as Malvasia di Bosa(see post), which has intense and refined scented notes of ripe fruit, honey and toasted almonds, and a long-lasting  and velvety taste.

Enjoy it!

vino,olio di oliva,cannonau,vermentino,moscato,malvasia,cagnulari,carignano,nuragus

Maybe you could be also interested in:


“Pane Frattau” – Sardinia style lasagna

A meat pie: “Sa Panada”

Fregula: A Sardinian Couscous

Wines of Sardinia: The Semidano

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Wine Tasting - Tour of Sardinia

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