Pear Almond Cake

Ingredients

• 1 kg ripe pears
• 1 lemon
• 200 g spelt whole‑grain flour
• 1 vanilla pod
• 125 g butter
• 125 g honey
• 4 eggs (medium size)
• 250 g ground almonds
• powdered erythritol sugar for dusting

Instructions

1. 1.

   Peel the pears, halve them and remove the core. Cut the lemon in half and squeeze out the juice. Boil the pear halves with lemon juice, 125 ml water and 25 g honey. Cover and simmer over low heat for 5 minutes. Remove and let cool.

2. 2.

   Knead the flour, butter, 50 g honey and one egg into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

3. 3.

   Roll out the dough and line a springform pan with it, lifting up a rim.

4. 4.

   Separate the remaining eggs. Beat the whites to stiff peaks. Whisk the yolks with the remaining honey until frothy, fold in the almonds and gently fold the meringue into the mixture. Spread the batter over the crust, smooth it out and place the pear halves cut side down on top of the almond layer, pressing them lightly.

5. 5.

   Bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for 45–50 minutes. Remove, let cool slightly, carefully lift the cake from the pan and allow it to cool completely. Dust with powdered erythritol sugar before serving.