Torta alla Confettura Extra di Pere e Tartufo Nero​

Pears and Black Truffle Extra Jam Cake

The Pears and Black Truffle Extra Jam Cake is a dessert that is as simple as it is greedy: easy to replicate and with a very soft heart.

Servings: 2 people
Difficulty: medium
Time: 30 minutes


  • 160 gr of Flour 0
  • 40 gr potato starch
  • 4 eggs
  • 110 gr of Pear and Black Truffle Extra Jam
  • 180 gr of granulated sugar 
  • 100 ml of whole milk 
  • 1 sachet of baking powder
  • Icing sugar (for decoration)
  • 90 ml of sunflower oil
  • Salt

Start by taking the whole lemon, grate all its zest and set it aside in a bowl.


Break the eggs into a large bowl, add the sugar and a pinch of salt. Whip everything with an electric mixer or a planetary mixer until the mixture is light in color. Pour the oil and milk into the bowl while continuing to whisk


In another bowl, sift and add the flour, starch and baking powder. Add it a little at a time to the mixture, mixing gently with a hand whisk so as not to disassemble it.


Grease and lightly flour a mold with a diameter of 22 cm. Pour about half of the mixture and let it cook in a preheated oven at 170 ° C (static function) for about 15 minutes. Take back your cake and place the Pear and Black Truffle Extra Jam on the surface, forming a homogeneous layer. Cover it with the rest of the dough and level it with a spatula or spoon. Return the mold to the oven for about 20 minutes

Torta alla Confettura Extra di Pere e Tartufo Nero

Check the cooking by sticking a toothpick in the center of the cake, if it is dry the cake is cooked, otherwise wait a few more minutes. Take the cake from the oven, let it cool and then remove it from the mold. Sprinkle the surface with sifted icing sugar and add the lemon zest, and finally serve

Recipe from: incucinaconfran

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