Honeyed pear teacake
3 beurre bosc pears, peeled, cored, thinly sliced 80ml ( 13 ⁄ cup) honey 125g unsalted butter, chopped, at room temperature 225g (11 ⁄ 2 cups) plain flour 11 ⁄ 2 tsp baking powder 100g cream cheese, chopped, at room temperature 100g ( 12 ⁄ cup) caster sugar 1 tsp vanilla bean paste 2 eggs
80g ( 12 ⁄ cup) pure icing sugar 2 tsp honey 12 ⁄ tsp vanilla bean paste 3-4 tsp boiling water
1 Place the pear, honey and 25g butter in a large frying pan over medium heat. Cook, turning the pear occasionally, for 10 minutes or until softened. Remove from the heat. Use a slotted spoon to transfer the pear to a plate, reserving the liquid in the pan. Allow the pear and the reserved pear liquid to cool. 2 Preheat the oven to 180°C/160°C fan forced. Line a 9 x 21cm (base measurement) loaf pan with baking paper. 3 Sift together the flour and baking powder in a bowl. Use electric beaters to beat the cream cheese, sugar, vanilla and remaining 100g butter in a separate large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Use a large metal spoon to gradually fold in the flour mixture and 100ml of the reserved pear liquid, in alternating batches, until mixture is smooth and combined. Fold through half the pear slices. Spoon the mixture into the prepared pan and smooth the surface. Top with remaining pear slices. Bake for 1 hour 10 minutes or until a skewer inserted into the centre of the cake comes out clean. Set aside to cool slightly in the pan before turning onto a wire rack to cool completely. 4 For the drizzle, place the icing sugar, honey and vanilla in a bowl. Stir to combine, adding enough boiling water to form a thick icing. 5 Drizzle the icing over the cooled cake and set aside to set.