Walnut Pear Cake

Ingredients

• 4 pears
• 2 tbsp lemon juice
• 130 g butter (room temperature)
• 180 g spelt whole‑grain flour
• 110 g honey
• 3 eggs
• 75 g ground walnuts
• 1 tsp Baking powder
• 0.5 tsp ground cardamom
• 0.5 tsp cinnamon powder
• 60 ml milk (3.5% fat)
• 75 g sultanas

Instructions

1. 1.

   Peel, quarter, core the pears and cut one pear into thin slices; dice the rest. Drizzle both with lemon juice.

2. 2.

   Grease a loaf pan with 5 g butter and dust it with 5 g flour.

3. 3.

   Cream the remaining butter with 100 g honey. Gradually add the eggs, whisking until pale and creamy. Combine the remaining flour with walnuts, baking powder, cardamom and cinnamon; fold into the butter‑honey mixture along with the milk until a thick batter forms. Fold in the pear cubes and sultanas, then pour the batter into the pan. Arrange the pear slices fan‑shaped across the middle of the loaf, press lightly. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 75 minutes until golden brown (test with a skewer). If the cake darkens too much, cover it promptly with foil.

4. 4.

   Remove the cake from the oven and brush it with the remaining honey. Let it cool completely.