Pear and Buckwheat Cake

With a dusting of powdered sugar you have an exceptional

cake to serve with tea or coffee!

Beautiful to look at and delicious to eat!

Arrange pear slices on top of cake.  I like to use large slices,
so this is 1 1/2 pears.  I don't use the little edge pieces, because I think the cake looks
prettier when all the slices are similar in size.

As Always, 

ENJOY!

Recipe source: Sourdough by Sarah Owens

170g buckwheat flour

50g almond flour

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. ground ginger

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/2 tsp. salt

115g butter, softened

165g raw sugar

2 large eggs

1 tsp. almond extract

100g 100% hydration starter

1 pear cored and sliced into 1/4 inch wedges

25g sliced almond

Preheat oven to 375 degrees.  Grease a 9" cake tin.  In a large bowl combine the butter, sugar and eggs using a handheld mixer. Add the almond extract and beat until combined. Using a fork, beat in the starter. Fold the dry ingredients into the wet ingredients a third at a time.

Pour the batter into the pan.  Decorate with the sliced pear and almonds.

Bake for 30-35 minutes, until the edges begin to brown. Serve warm or at room temp.