Ingredients for 4 people

300 g of pastry
40 g of walnuts kernel
3 pears
80g caster sugar
10 g of butter
1/2 tablespoon baking yeast
icing sugar

Preparation

Peel the pears, core the and cut into slices. If you use fresh walnuts kernels boil them in water for 1 minute, drain and take away the thin film that covers them as, if not dried, it is bitter.
Chop the walnuts. Stir in the pastry the yeast dissolved in 1 tablespoon of warm water, the walnuts and a fifth of the sliced pears cut into small pieces, mixing all the ingredients.
Grease a cake pan with butter and line with the prepared dough; pour in over the remaining pear slices, arranging them in a radial pattern, and sprinkle with granulated sugar.
If you want to give the cake an intense amber colour, use brown sugar, preferably raw.
Bake the cake and cook at 180 ° C for about 30 minutes. Let the cake cool, sprinkle with 2 tablespoons of powdered sugar and serve.