Juicy, fluffy pear cake

Ingredients for 1 servings:

• 250 g flour
• 250 g butter or margarine
• 250 g sugar
• 5 eggs
• ½ pack of baking powder
• 1 pinch of salt
• ½ bottle of bitter almond flavor
• 1 can pear(s) or fresh pears or apples
• 50 g hazelnuts or almonds, ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Preheat the oven to 175°C (top/bottom heat). Line the bottom and sides of a 24cm springform pan with baking paper. It works best if you lightly grease the sides; this helps the paper stick. Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Mix the flour with the nuts, baking powder, and salt and add to the butter, sugar, and egg mixture. Finally, stir in the bitter almond extract and pour the batter into the springform pan. Slice the pear halves and spread them on top of the batter. Place the pan in the oven and bake the cake for about 1 hour. After about 45 minutes, do a skewer test, as every oven is a little different. You can let the cake cool in the pan, as the baking paper makes it easier to remove from the pan. I also dusted the cake with powdered sugar.