Pear cake with honey and lime
- 50 g beurre
- 3 pcs des poires
- 5 cuillère à soupe miel
- 2 pcs lime
- 1 pcs gousse de vanille
- 100 ml pear liqueur
- 180 g beurre
- 130 g sucre glace
- 1 pincée sel
- 1 cuillère à café levure chimique
- 180 g farine de blé blanche
- 4 pcs œufs
Voorbereiding
- Melt butter in a saucepan. Add cored pear halves and cook until golden brown. Add the honey, lime juice, and pulp of vanilla bean. Cook for a few minutes more, then add the pear liqueur. Set aside and leave the pears to marinate for at least three hours.
- Prepare the sponge cake. Cream the remaining butter, warmed to room temperature, with powdered sugar and grated lemon zest. Add baking powder and salt. Gradually add the eggs and finally the sifted flour. Cover the dough with cling film and let it rest for 45 minutes.
- Drain the pears, reserving the syrup. Evenly slice three pear halves and set them aside. Chop the remaining pear halves into any size and combine them with the sponge cake. Transfer the sponge into a round baking dish and line with reserved pear halves. Place in the oven.
- When done, leave the cake to cool down and pour the reserved syrup (in which the pears were marinated) over it.
