8 - 10
- 2 eggs
- 200g caster sugar
- 3 Tbsp melted butter
- 180g double zero Italian flour
- 5 ripe pears, peeled, cored and thinly sliced
- 250g Italian gorgonzola dolce
- 1/2 cup Tawari honey (use the runny, butterscotchy Airborne brand)
(Country Pear Cake with Gorgonzola and Honey)
Preheat the oven to 180°C. Butter a 26cm diameter spring-form tin and dust with polenta.
Beat the eggs and sugar until thick and pale. Add the butter and stir in the flour. Add the sliced pears and mix well. Pour into the tin and bake for 45 minutes until very well cooked and a skewer comes out completely clean.
When you think this is well-cooked, cook it a little longer to make sure as the juice will come out of the pears when it is cold and make the cake too moist. Remove from the oven and the tin and cool.
Spread the cheese over the cake and drizzle the honey over the top.
Serve in thin wedges.