Hon­eyed pear tea­cake

taste.com.au - - KNOW HOW - Serves 4| prep 15 mins (+ cool­ing time) | cook­ing 1 hour 20 mins

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

honey driz­zle

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.

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