Pear cake with walnuts

Ingredients for 1 servings:

• 200 g walnuts
• 1 ½ kg pear(s), firm
• 6 tbsp lemon juice
• 250 g butter, soft
• 200 g sugar
• 4 tbsp sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 4 eggs
• 300 g flour
• 2 tsp baking powder
• 150 g apricot jam
• 1 tbsp powdered sugar
• Grease for the tray

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Sheet cake

Grind 100g of walnuts. Peel, halve, and core the pears. Mix the lemon juice with a little water and drizzle over the pears. Cream together the butter, sugar, vanilla sugar, and salt. Beat in the eggs one at a time. Mix the flour and baking powder and stir briefly. Finally, fold in the ground walnuts. Spread the batter onto a greased baking sheet. Pat the pear halves dry, cut them close together, and place them on the batter. Bake in a preheated oven at 175°C (top/bottom heat) for about 30 minutes. Allow to cool. Heat the jam, strain it through a sieve, and spread it over the pears. Roughly chop the remaining 100g of walnuts. Caramelize 4 tablespoons of sugar, then fold in the nuts. Spread on a piece of baking paper and allow to cool. Remove the caramel from the paper and sprinkle over the cake. Dust with powdered sugar.