-
1
Bring the egg to room temperature.
-
2
Melt the ingredients marked with over a bain-marie.
-
3
Sift the ingredients together.
-
4
Line the cake tin with baking parchment.
-
5
Drain, pat dry and slice the pear compote.
-
6
You can use tinned ones.
-
7
Pre-heat the oven to 170C.
-
8
Break the egg into a bowl, placed over a bain-marie.
-
9
Whisk the egg with your hand mixer and add the sugar in two batches.
-
10
Remove the bowl from the bain-marie after the egg mixture is warm to the touch.
-
11
Continue to beat until pale in colour and add vanilla oil.
-
12
Change to a spatula and add the ingredients in two batches, mixing after each addition.
-
13
Add the sliced almond just before the mixture is well combined and fold gently.
-
14
Pour the melted butter and milk from 1 onto your spatula and distribute into the mixture evenly.
-
15
Fold in until the mixture is glossy.
-
16
Pour the batter into the prepared tin from 1 and flatten the surface.
-
17
Arrange the pear prepared in 2 evenly.
-
18
Scatter the sliced almond (for decoration) evenly over the cake and sprinkle with granulated sugar (for a better finish).
-
19
Bake in the preheated oven for 40 to 45 minutes until the surface is golden brown.
-
20
After cooling slightly, remove the cake from the tin.
-
21
Serve the cake with loosely whipped cream without sugar to your taste.
