Ingredients
Honey mock cream frosting
Method
1.Preheat oven to 180°C (160°C fan-forced).
2.Grease a deep 22cm square cake pan; line base and sides with baking paper, extending paper 5cm above sides.
3.Beat butter, sugar and syrup in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to a large bowl.
4.Stir dry ingredients and milk into the butter mixture; stir in pear.
5.Spread mixture into pan. Bake cake for about 1 hour. Stand in pan for 5 minutes before turning, top-side up, onto wire rack to cool.
6.Meanwhile, to make honey mock cream frosting: Combine milk, water, sugar and honey in a small saucepan; stir over low heat, without boiling, for about 3 minutes, or until sugar is dissolved. Sprinkle gelatine over the extra water in a cup; stir until dissolved, add to pan, stir well. Stand until cold. Beat butter in a small bowl with electric mixer until as white as possible. Beat in extract. While motor is operating, gradually pour in cold gelatine mixture, in a thin steady stream; beat until light and fluffy. Mixture will thicken on standing.
7.Spread top of cake with frosting before serving.
Cake will keep in an airtight container in the refrigerator for 5 days.
Note
