This delicious honey and pear cake is a fantastic bite to eat for breakfast together with your coffee or tea, or at any other part of the day as a quick snack. Try this tasty recipe as an after dinner dessert when you can eat it hot with a scoop of your favourite vanilla ice cream.

• 150 grams of unsalted butter at room temperature
• 1 3/4 cups of white sugar
• 1 soupspoon of baking powder
• 1 pinch of salt
• 4 eggs
• 1 3/4 cups of flour

• 25 grams of unsalted butter
• 1 kilo of pears
• 2 soupspoons of honey from flowers
• 1/4 of a cup of pear juice

Using a mixer beat the softened butter and the suger until they form a light creamy mixture. Add baking powder and a pinch of salt. Continue to mix while you add each egg one at a time. Sift the flour and add it little by little to the mixture. Leave the mixture to relax for one hour at room temperature. Pre-heat the oven to 190C. 

Peel and clean the pears and cut them into quarters. Melt half the unsalted butter in a frying pan on a medium heat and add half the pear quarters. Leave the pears to redden on all sides. Add one soup spoon of honey and two soup spoons of pear juice and leave to bind for 5 minutes. Whatever you do don't try and move the binded pears as they will come apart. Repeat the process with the remainder of the pears. Leave them to cool down. If they have a lot of juice remaining sift out the juice.

Take a baking tin which is roughly 30cm by 12cm or two baking tins which are 23cm by 10cm and wipe butter and flour over the bottom and the sides tp prevent sticking. When the pear mixture is cold mix it in gently with the cake mixture and then pour the mixture into the baking tin or tins. Bake for 10 minutes in the pre-heated oven at 190C. Lower the heat to 170C after ten minutes and bake for 1 hour. Once baked allow to cool for 10 minutes and then remove from the baking tin or tins. Either serve hot with a scoop of your favourite vanilla ice cream or leave to cool down completely and serve at breakfast.

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