1

Line the cake tin with baking paper. For the dough, whip the butter until peaks are formed. Stir in the concentrated pear juice, salt and the finely grated lemon peel. Add the eggs and stir until the mixture turns light in color. Mix together the baking powder and the nuts and briefly stir them into the mixture until the dough is smooth and then fill it into the lined cake tin.

Baking

Place the cake tin in the lower half of an oven pre-heated to 180°C and bake for 45-50 minutes. Remove the cake from the oven and allow to cool in the baking tin.

2

For the syrup, mix all the ingredients together. Using a knitting needle, pierce a number of virtical holes into the cake while it is still warm. Pour the syrup into the holes and allow the cake to cool completetly. Using the baking paper, lift the cake from the baking tin.

Suggestion

Dust the cake with icing sugar and decorate using halves of walnuts.

Source:

IG Dinkel, Judith Gmür-Stalder