Pear, polenta and lupin cake

1. Preheat oven to 160°C fan-forced. Line a loaf pan with baking paper.
2. Drain the pears, putting aside 1 tbs of pear juice. Slice half of the pears neatly into thin segments. Roughly mash the other half into a pulp and add the 1 tbs of pear juice.
3. Combine all dry ingredients, as well as the lemon rind.
4. Whisk whole eggs, honey and vanilla for 5 minutes with electric beaters until thick and frothy.
5. Pour oil into the egg mix very slowly in a steady stream while beating on medium setting.
6. Fold the pear pulp gently into the egg mix. Then add the dry mix and fold very gently.
7. Pour half the batter into the lined loaf pan, then layer the pear slices on top.
8. Pour the rest of the batter on top of the pear layer and garnish with slivered almonds. Arrange a few slices of pear on top down the centre of loaf.
9. Bake for 35-40 mins, until a skewer comes out clean.  You may need to cover with aluminium foil for the last 10 minutes to avoid burning on top.
10. Remove from oven and while warm drizzle with 1 or 2 tbsp of honey.

Serving suggestion: 
Cool and serve with cream or mascarpone.