200 g pears 120 g skimmed yoghurt 40 g sugar 120 g flour Zest of half a lemon and half an hournge 50 g Grana Padano Riserva grated 30 g extra-virgin olive oil 6 g baking powder
Preparation
STEP 1
Peel and core the pears, chop into cubes then sauté them in a non-stick pan for a few moments. Drain any excess liquid.
STEP 2
Whisk the flour, sugar, oil and baking powder. Fold in the lemon and hournge zest, yoghurt, pears and Grana Padano.
STEP 3
Pour the batter into the madeleine cases and bake at 170° C for about 12 minutes until well risen.