I’ve been making this little cake for years, and it always goes down well. You need nice ripe pears for this, so given that they are usually sold rock solid, you’ll need to buy them a few days in advance to give them time to ripen. Alternatively you could poach them.
6 eggs, separated
1 cup caster sugar
Grated rind of 1 lemon
1 tbsp. lemon juice
3 tbsp. almond meal
2/3 cup fine semolina
Icing sugar, for dusting
200ml thickened cream
2 tbsp. pear puree
1 tbsp. icing sugar
2 ripe pears
1. Pre heat oven to 180 C. Grease a 19cm springform cake tin and line base and sides with baking paper.
2. In a bowl, whip the egg whites until stiff
3. In a separate bowl, whip yolks and sugar until thick and pale. Add lemon rind and lemon juice and whip for a few seconds
4. Fold in almond meal and lemon juice. Then fold in egg whites until well combined. Pour into prepared tin and bake for about 30 minutes or until skewer inserted into centre comes out clean. If the top starts to brown too much during baking cover with foil.
5. Remove from oven, leave in tin for 5 minutes then allow to cool completely on a wire rack. Once cool use a serrated knife to slice in half.
6. To make the filling, in a bowl whip the cream and icing sugar until firm. Fold in the pear puree.
7. Peel, core and slice the two pears into half cm slices. Layer the slices on the bottom half of the cake, top with cream, then the top half of the cake. Dust with icing sugar and serve.