Pear and Almond Cake with Passionfruit Glaze

Ingredients:

185g Butter (chopped)
1/2 cup(110g) Caster Sugar
3 Eggs
1 1/2 Cups(185g) Almond Meal
¼ Cup(35g) Plain Flour
420g can Pear Halves in Natural Juice (Drained)

Passionfruit Glaze:
1/3 Cup (80g) Passionfruit pulp (4 Passionfruit)
1/3 Cup(80g) Light Corn Syrup
1 Tbs Caster Sugar


Method:

1. Preheat oven to moderately slow. Grease 22cm springform tin, line base and side with baking paper.

2. Beat butter and sugar in medium bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until combined between each addition. Stir in almond meal and flour.

3. Spread mixture into prepared pan, top with pear halves. Bake in moderately slow oven about 50 minutes; stand cake 5 minutes. remove from pan; turn, top-side up, onto wire rack. Pour passionfruit glaze over cake.

Method for Passionfruit glaze:

Stir combined ingredients in small saucepan over heat, without boiling, until sugar dissolves. Bring to a boil; reduce heat. Simmer, uncovered, without stirring about 2minutes or until thickened slightly; cool.