Poppy Seed Cake with Pears

A cake recipe for all foodies:

Remove the skin from the pears, remove the core. Cut the pears into wedges and sprinkle with the juice of one lemon.

Mix light butter or eggs, butter, sugar, cornstarch, flour, poppy seeds, baking powder and rum with a mixer.

Line the bottom of a cake springform pan (26 cm dia.) with parchment paper. pour in one-third of the batter. Spread half of the pears evenly on top. Spread the remaining dough evenly on top and press the remaining pears into the dough in a rosette shape and bake.

Circuit: 170 to 190 °C , 2nd sliding rack v. U.

160 to 180 °C , convection oven 35 to 40 min.

Heat apricot jam in a small pot, spread through a sieve. Spread the warm cake with the jam. Dust with powdered sugar.

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