Leah Koenig’s Passover Pear Cake
chopped (½ cup)
(½ cup, firmly packed)
Caster (Superfine) Sugar
superfine matzo flour (cake meal)
sliced (not peeled)
Preheat the oven to 180°C (350°F/Gas 4).
Line a 20 cm (8 inch) square baking tin.
Mix together the pecans, brown sugar, cinnamon and nutmeg in a small bowl.
Using an electric mixer, whisk the eggs until creamy and light. Add the sugar, 2 spoons at a time, whisking until the mixture is thick and billowy.
Add the oil in a steady stream, followed by the vanilla, and whisk until just combined.
Add the matzo flour and mix on low speed until just combined.
Pour half the batter into the prepared tin. Sprinkle with half the pecan mixture and arrange half the pears on top.
Add the remaining batter, smoothing the top with a spatula. Top with the remaining pears, followed by the remaining pecan mixture.
Bake for 60 minutes or until a skewer inserted into the centre comes out clean.
Transfer to a wire rack and allow to cool completely before removing from the tin.