What you need for one cake:
one 3 pt. / 1 1/2 litre cake mould
2 ripe pears
1 pt. / 5 dl flour (10,5 oz. / 300 g)
3 teaspoons baking powder
0,2 pt. / 1 dl brown sugar (3 oz. / 85 g)
3 tsp. cardamom beaten small
3,5 oz. / 100 g melted butter or margarine
0,4 pt. / 2 dl kefir or sour cream
And if you like:
lemon juice for sprinkling
icing sugar and water for glazing
grated pear to sprinkle on top
 Butter and sprinkle a large oblong or round mould. Set the temperature and turn on the oven. Peel and grate the pears.
 Add the flour, baking powder, brown sugar and cardamom in a bowl. Add the melted butter/margarine.
 Wisk pear pulp and egg. Finally added kefir or sour cream.
 Pour the batter into the mould and level the surface with a spatula.
 Bake in oven at 390° F / 200° C for about 35 minutes or until it has nice colour and seems done. Try with a test stick or sharp knife.
 Loosen cake around the edges. Vault it gently. Let it cool under the mould or under a kitchen towel. You can glaze the cake with icing sugar stirred with a little water and sprinkle raw grated pears on top. Press a little lemon juice on the cake first.