- 185g butter, softened
- 110g sugar
- 3 eggs
- 180g almond meal
- 35g flour
- 3 fresh pears (or 420g canned in natural juice)
- 80ml passionfruit pulp (appx 4 passionfruits)
- 80ml light corn syrup (see Note below for directions)
- 1tbsp sugar, extra
Note: Light corn syrup is easy to make: take 190ml water, 225g sugar, 1/8 tsp cream of tartar and
pinch of salt. Combine all ingredients in a large saucepan. Bring to a boil, stirring constantly. Reduce
heat to a simmer and put cover for 3 minutes to get sugar crystals off the sides of the pan. Uncover
and simmer, stirring often, until it reaches the soft ball stage. Cool before using.
Preheat the oven to 180C. Grease the 22cm springform tin and line the base and sides with baking
paper. Peel the pears and cut into halves.
Place the butter and sugar in a bowl, beat well until light and fluffy. Add in eggs, one at a time.
Beat the eggs well after each addition. Add the almond meal and flour, mix until well-combined.
Spread the cake mixture evenly in the tin. Top with pears. Bake for about 50mins.
In the meantime, make the passionfruit glaze. Place the pulp, syrup and sugar in a small saucepan.
Place it over the low heat until sugar dissolves, stirring constantly. Bring to a boil, then reduce
heat. Simmer for about 2mins until thickened slightly. Remove from heat and cool.
Remove the cake from the tin. Place it topside up onto wire rack. Pour passionfruit glaze over cake.