Pear Cake (French Gâteau Fondant aux Poires)

This is a lovely cake, it is very moist and has the right dough to fruit proportion. The dough is enhanced with vanilla and lemon zest which both complement the pears beautifully.

3-4 small ripe pears, peeled and quartered or cubed
1 cup + 1½ Tbsp. butter, at room temperature (250 g)
1 lemon, freshly zested
1¼ cup Monk Fruit Sweetener with Erythritol (Granular) (250 g)
¼ tsp. pure vanilla extract
4 eggs, at room temperature
2 cups + 1½ Tbsp. all-purpose flour, unbleached (250 g)
½ tsp. baking powder
1 pinch sea salt

Preheat Convection oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 9½" (24 cm) spring pan.

In a stand mixer with the paddle attachment beat butter and sugar together until very fluffy and white.

Mix in the eggs slowly, one egg at a time. Add vanilla and lemon zest.

In another bowl sift together flour, salt and baking powder.

Add the flour mixture slowly to the egg mixture. Don't over mix.

Pour half of the batter into the spring pan. Place the pears on top. Pour the rest of the batter in the pan.

Bake for about 60 minutes or until a tooth pick inserted in the center of the cake comes out clean.

Dust with powdered sugar before serving.

Makes 12 servings.