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Honeyed pear teacake
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Fall teatime treat with honey drizzle and pear layers.
Ingredients:
  • 3 beurre bosc pears, peeled, cored, thinly sliced
  • 80ml (1/3 cup) honey
  • 125g unsalted butter, chopped, at room temperature
  • 225g (1 1/2 cups) plain flour
  • 6.00 gm baking powder
  • 100g cream cheese, chopped, at room temperature
  • 100g (1/2 cup) caster sugar
  • 2 eggs
  • 80g (1/2 cup) pure icing sugar
  • 14.40 gm honey
  • 1/2 tsp vanilla bean paste
  • 3-20.00 gm boiling water
Instructions:
  • In a large frying pan over medium heat, combine pear, honey, and 25g butter. Cook for 10 minutes, turning the pear occasionally until softened. Remove pear with a slotted spoon onto a plate, keeping the liquid in the pan. Let the pear and the reserved liquid cool down.
  • Preheat your oven to 180C/160C fan forced, then elegantly line a 9 x 21cm loaf pan with baking paper.
  • Combine sifted flour and baking powder in a bowl. Use electric beaters to cream together cream cheese, sugar, vanilla, and 100g butter until pale and creamy. Add eggs one at a time, beating well after each addition. Gently fold in flour mixture and 100ml of pear liquid in alternating batches until smooth. Fold in half of the pear slices. Transfer batter to prepared pan and top with remaining pear slices. Bake for 1 hour 10 minutes, or until a skewer comes out clean. Allow to cool slightly in pan before transferring to a wire rack to cool completely.
  • Create the drizzle by combining icing sugar, honey, and vanilla in a bowl. Stir well, gradually adding boiling water until a thick icing forms.
  • Drizzle the icing onto the cooled cake and let it set before serving.

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