Pear and Cardamom Cake Recipe by Jessica Holmes

A recipe for pear and cardamom cake from Jessica Holmes' cookbook *Something Sweet*, published by Plum (RRP $44.99). The cake uses the reverse creaming method, combining dry ingredients first, then butter, egg, vanilla, and buttermilk. Chopped pear is folded into the thick batter. Baked at 160°C fan-forced in a 20cm tin for 50–55 minutes. Topped with a maple glaze (icing sugar, maple syrup, salt). Photographs by Mark Roper.