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Makes one 9- or 10-inch round cake
For the honey-lemon glaze:
- 2 tablespoons honey
- 2 tablespoons lemon juice
- Mix the honey and lemon juice together in a small bowl and set aside.
- 6 tablespoons unsalted butter
- 120 grams all-purpose flour
- 120 grams hazelnut flour, sifted or whisked to remove any clumps
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cardamom
- 3/4 cup light brown sugar
- 2 eggs
- 3/4 cup plain, full-fat yogurt
- 1 teaspoon lemon juice
- 2 teaspoons vanilla extract
- 2 Bartlett pears
- Nigella seeds, for sprinkling (optional)
- Preheat the oven to 375° F and grease the bottom and sides of a 9- to 10-inch pie plate or tart pan. Melt the butter on the stovetop or in the microwave and set aside to cool.
- In a large bowl, whisk together the flours, baking soda, salt, and cardamom.
- Using a handheld electric mixer or a stand mixer with the whisk attachment, mix the sugar with the eggs until completely incorporated.
- Whisk the yogurt together with the lemon juice and the vanilla extract, then add to the sugar-egg mixture and mix to combine. Stir in the melted butter.
- Pour the wet ingredients into the dry, then use a rubber spatula to fold until just combined, with no dry patches remaining.
- Transfer to the prepared pan, using a spatula to spread the batter evenly. Arrange the pear slices over top of the cake, then bake for 25 to 35 minutes, until a toothpick inserted into the center comes out clean or with a few crumbs. The pears add moisture to the cake, which means any exposed areas (like those near the perimeter) might brown faster. If this happens, use foil to tent the cake so that no areas burn as the center continues to cook.
- When the cake is finished, give the honey-lemon glaze a stir, then drizzle it over top of the cake, allowing it to absorb into the cake itself and the fruit on top. Sprinkle with the nigella seeds, then allow to cool at least slightly before slicing and serving.
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