200 gr Butter (room temp)
100 gr Butter (melted)
1/3 cup Nuts (your preference, we like to use walnuts and cashews)
1 dl Milk
1.5 dl Extra Virgin Olive Oil
250 gr Flour
11 gr Baking Powder
2 tbsp Ras el Hanout
180 gr Sugar (granulated)
200 gr Honey
Preheat oven to 356 degrees F.
Peel the pears and cut lengthwise in quarters.
Melt 200g of butter with the honey add 1 tbsp of Ras El Hanout. When the liquid had melted, add the pears and cook gently on a low to medium heat for 20 minutes until the pears have become soft.
In a large bowl add the sugar, 1 tbls of Ras El Hanout, mix, then incorporate your eggs and whisk well.
Add the milk, flour and the baking powder and mix until everything is blended, then add butter and olive oil, again mix well until blended.
Spray a pound cake mold with baking spray or rub with butter and dust with flour.
Pour the batter in the mold and cook for 45 minutes.
Check if the cake is cooked by inserting a knife or a toothpick. If it comes out dry, your cake is done.
Let cool and transfer to a serving plate.
With a brush, glaze the top of the cake with the honey Ras El Hanout sauce. Place your pears and other nuts on top to garnish.