Name: Warm pear cake
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 1
Ingredients: 180g butter, softened; 161.25 gm caster sugar; 4.40 gm vanilla essence; 4 eggs; 225.00 gm self-raising flour, sifted; 128.75 gm milk; 50.00 gm almond meal; 2 Beurre Bosc pears; 107.50 gm demerara sugar; 5.00 gm ground cinnamon; 300ml double cream; 57.20 gm honey

Warm pear cake

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Prep Time:
25 minutes

Cook Time:
60 minutes

Total Time:
85 minutes

Ingredients:

180g butter, softened
161.25 gm caster sugar
4 eggs
225.00 gm self-raising flour, sifted
128.75 gm milk
50.00 gm almond meal
2 Beurre Bosc pears
107.50 gm demerara sugar
5.00 gm ground cinnamon
300ml double cream
57.20 gm honey

Instructions:

Preheat your oven to 180°C, then grease and line a 22cm cake pan.
In a mixing bowl, blend butter, sugar, and vanilla until light and fluffy. Gradually add eggs one by one, mixing well after each addition.
Gently fold flour and milk into the batter in 2 batches using a large metal spoon. Transfer the mixture to a cake pan and sprinkle almond meal on top before baking.
Quarter the pears, remove the core, and thinly slice each quarter, keeping the stalk attached. Arrange the slices over the cake in an overlapping pattern. Mix the remaining eggs, demerara sugar, and 1 teaspoon of cinnamon in a jug, then pour gently over the pears. Bake for 50 to 60 minutes until a skewer inserted in the center comes out clean. Let it stand for 5 minutes before serving.
In a small bowl, mix together cream, honey, and the rest of the cinnamon. Slice the cake and enjoy it warm with the honey cream.

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