Pear and Vanilla Tea Cake

Instructions

• 1

  Line the base of a 20cm round springform pan with parchment paper. Clip the side into position, spray with cooking spray and line the side with parchment paper.

• 2

  Sift together the flour and baking powder to remove lumps and aerate the flour.

• 3

  Place the butter, sugar, salt and 2 teaspoons vanilla in the bowl of a stand mixer and beat on medium speed for 5 minutes, or until pale and fluffy. Scrape down the bowl if necessary.

• 4

  With the mixer running, add the eggs one at a time.

• 5

  Fold in a third of the flour, followed by half the milk. Continue to alternate ending with the flour until a smooth batter is formed. Place the batter into the prepared pan and level the top.

• 6

  Insert the wire rack into position 6. Set the oven to Bake, Convection, 175°C, for 45 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 7

  Cut the pears into quarters and remove the core. Cut into 5mm thick wedges. Arrange around the top of the cake.

• 8

  Combine 1 tablespoon melted butter, 2 teaspoons sugar and the remaining 1 teaspoon vanilla and brush over the pears, to help caramelize and to avoid them drying out.

• 9

  Once preheated, place the pan in the oven and cook for 45 minutes.

• 10

  The cake is ready when a skewer inserted into the center comes out clean. If not, cook it a little longer.

• 11

  Cool the cake in the pan for 20 minutes.

• 12

  Transfer to a serving plate. Dust with powdered sugar and serve warm.