Pear Tea Cakes

Preparation

Step 1: Prepare the pears

Peel the pears, remove the cores and cut them into small 1 cm dice. Sauté them for 5 minutes in a knob of butter with a spoonful of sugar, until tender and lightly caramelised. Let cool completely.

Meanwhile, preheat the oven to 350°F (180°C) and butter the wells of a mini cake pan, or line them with paper liners.

Step 2: Cream the butter and sugar

Take the butter out in advance so it reaches room temperature. Beat it with the sugar with an electric mixer for 3 to 4 minutes, until fluffy and slightly pale.

Add the eggs one at a time, beating between each addition, then the seeds from the vanilla bean and the cinnamon. The mixture should be smooth and homogeneous.

Step 3: Fold in the flour and pears

Sift the flour with the baking powder over the bowl and fold it in gently with a spatula, lifting the batter rather than beating it. Then add the milk to loosen the batter.

Fold in the cooled pear dice and mix gently to distribute them without crushing them. The batter should remain soft and slightly glossy.

Step 4: Bake the cakes

Divide the batter among the wells, filling them three-quarters full, using two spoons for an even result. Bake for 15 to 18 minutes, until golden and a toothpick inserted in the centre comes out clean.

Let cool for 5 minutes in the pan, then turn the cakes out onto a wire rack. Let them cool completely before glazing or serving.

Step 5: Serve

Serve the cakes warm or at room temperature, dusted with a veil of powdered sugar. They pair beautifully with tea, coffee or a glass of milk for an afternoon treat.

For an extra indulgent touch, scatter a few chopped nuts or a drizzle of caramel over the top just before serving.