What a butt-licious polenta-pear cake this is. The soft crumble of polenta matches perfectly with sweet pears. To make it even more fruity, you’ll use pear juice in the cake batter too. A real winner!
80g cane sugar
1 tsp vanilla
100g ground almonds
1 tsp ginger powder
1/2 tsp salt
1 1/2 tsp baking powder
100g pear juice
Preheat the oven to 180°C and line a round baking pan with parchment paper.
Add ground almonds to a small plan, turn on the heat to medium-high and roast until golden brown & fragrant. Set aside to cool down.
In a large bowl, combine butter, sugar & vanilla until fluffy. Add eggs one at a time. Add ground almonds, ginger, polenta, salt & baking powder and stir until you have a smooth batter. Lastly, add the pear juice and stir shortly.
Pour batter into the baking pan. Core the pear & cut into thin slices. Scatter on top of the batter, then bake for 25-30 minutes.