doughnut cake

Pear and saffron doughnut cake for Mother’s Day

doughnut cake for Mother’s Day,Quick and easy recipe.

“I love you mom,” say it with a doughnut cake pear and saffron!. Every year in May, as usual, Mother’s Day arrives. A recipe or a gift is certainly not enough to express how important a mother is in the life of her children, however, we will try to give it a try.

Dedicating time and a lot of passion for a sweet thought always proves something positive and this is the purpose of the pear and saffron doughnut cake, designed to honour Mother’s Day.

This recipe is gluten-free and lactose-free, therefore perfect in case of intolerance and celiac disease. A sweet cuddle that you can all enjoy in the same way!

Among the ingredients selected for this doughnut cake, we find a somewhat atypical mix that will positively amaze you, the protagonists are pears and saffron. The unmistakable yellow of saffron, combined with the sweetness and softness of pears, will strike your taste after taste.

Saffron is certainly used in many savoury recipes but also as an ingredient in a dessert; saffron, in fact, is a spice with a peculiar flavour that can guarantee a little more, even for desserts.

If the intent will be to gently surprise the mother, the pear and saffron doughnut cake is the right choice!

Pears and saffron: fruit and spices for health

We often hear that “an apple a day keeps the doctor away”, yet the same could also be said for pears! Pears, in fact, is a fruit rich in beneficial properties for the body, rich in boron and calcium that have proven beneficial effects against osteoporosis and cholesterol.

doughnut cake

The intake of pears is able to help the brain, improving reflexes and concentration. Because of this, pear is the ideal fruit for students because it helps to store notions and keep their memories longer.

At the same time, pears promote digestion thanks to the rich contribution of fiber.

And could saffron be less? Certainly not! Saffron, the second essential ingredient of this recipe for pear and saffron doughnut cake, is an equally rich component of essential elements for health.

It is interesting to note that this spice has a significant influence on mood disorders (such as sedative, analgesic and antispasmodic). Eating saffron therefore can help relieve stress and promote a sense of well-being and happiness.

Saffron also helps digestion and offers a rich gift of vitamins and carotenoids. A special combination therefore for a special person!

And here is the recipe for the pear and saffron doughnut cake:

Ingredients:
120 g of rice flour
50 g of potato starch
40 g of tapioca flour
150 g of Greek yoghurt
135 g of brown sugar
100 ml of Accardi milk
60 ml of sunflower oil
2 eggs
a sachet of excellent quality saffron
16 gram
of cream of tartar
Baking soda 1 teaspoon
1 teaspoon apple cider vinegar
1 large pear
oil and rice flour to grease the mould
(how much you need)

For the glaze:
4 tbsp icing sugar
a few drops of lemon juice

Doughnut cake preparation:

First, turn on the oven and bring it to a temperature of 180 ° with static function. Grease and flour (with rice flour) a doughnut or bundt cake mould.

Wash, peel and core the pear, making it into small pieces of about 1 cm and a half on each side.

Meanwhile, in a bowl or in a planetary mixer with a whisk, whip the eggs with the sugar so as to make them frothy. Warm the milk and melt it in a bag of saffron.

Still with the whisk in action, add the sunflower oil flush, the Greek yoghurt and the milk with saffron.

Add the sifted flours to the liquid mixture, together with the baking soda and the cream of tartar. Then add the teaspoon of apple cider vinegar and continue to mix the mixture with the whisk in action.
Then add the pear cubes and mix everything with a silicone spatula.

Finally, pour the dough obtained in the previously prepared mould and bake. Bake the doughnut at 180 ° with a static function for 35-40 minutes.

Check the cooking with a toothpick, pricking in the middle of the dessert at the end of the indicated time. If it is cooked to perfection, the toothpick should come out dry. If the toothpick is still damp, possibly increase the time spent in the oven by a few minutes.
When cooked, take out of the oven and let cool completely before removing the cake from the mould.

Icing preparation:

At this point, prepare the icing by placing the well sifted icing sugar in a bowl and adding a few drops of lemon juice one at a time until the desired consistency is obtained (neither too thick nor too liquid!).

Finally decorate your donut to taste by pouring a little glaze on the surface, and, if you wish, add some fresh or dry flowers to make your dessert even more spectacular!

Note for celiacs or gluten sensitive

Always check that the ingredients you use for the preparation of your recipes are suitable for coeliacs and people sensitive to gluten. Check the barred ear, the presence on the AIC Handbook or the indications on the manufacturer’s label.

Note for lactose intolerant

From the ministerial note: The word “delactosate” has been eliminated, as previously associated with the word “dietetic”. The term lactose-free may be used instead for dairy products and for milk with a lactose content of less than 0.1 g per 100 g or ml

Read also Tamarind juice recipe / Stuffed Cold Tomatoes recipe.

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