Bryony Edmunds - Pear, honey and polenta cake

Ingredients 1 kg pears 130 polenta 1 stick cinnamon 50g honey 350g unsalted butter 250 caster sugar 4 large eggs 130g blanched almonds ground coarsely 40g plain flour 1 teasp baking powder Zest of 2 lemons

Method

• It’s a slow cook so preheat oven just to 150
• Moisterise a cake tin with lots of butter and line it with baking paper
• Grind up the almonds in a whizzer coarsely
• peel and dice the pears.
• Melt 80g butter and then add the cinnamon and
• the honey until it starts to caramalise.
• Then add the pears and let them cook and go soft
• Make sure the pears are all coated with butter and cinnamon honey. Turn off heat and let them sit.
• Now beat the remaining butter with the sugar together so they are soft
• Beat in eggs one by one to the butter and sugar mix
• Mix the almonds with the baking powder and the polenta
• Toss the almond polenta into the butter and egg mix and fold it in softly.
• Then more folding: this time fold in the pears (having removed the cinnamon stick) lemons and honey.
• Gently spoon it all into the cake tin
• And bake for about 1 to 1 ¼ hours
• It should be dark on top and quite moist inside