Pear cake with lemon and ginger

Ingredients for 1 servings:

• 200 g butter
• 150 g sugar
• 200 g flour, type 550
• 3 eggs
• 1 pinch of vanilla
• ½ tsp fresh ginger (grated)
• ½ tsp lemon(s), fresh (zested)
• 3 bulb(s)
• 2 tbsp brown sugar
• 2 tsp baking powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cream the butter (approx. 175g) with the sugar until fluffy. Add the sifted flour with baking powder, along with the eggs, vanilla, lemon zest, and ginger zest. Mix everything together until a smooth batter forms bubbles. Grease an 18cm, 20cm, or 22cm springform pan or line it with baking paper. Pour the batter into the pan and then smooth the surface. Peel the pears, remove the cores, and cut into thin strips. Arrange these pear strips in a fan shape over the surface of the batter. Sprinkle with the brown sugar, scatter the remaining butter over the surface in flakes, and bake in a preheated oven at 160°C/320°F for about 60 minutes until golden brown. At the end of the baking time, check whether the cake is baked through by inserting a knitting needle into the center of the cake.