Preheat the oven to 190 °C.

In a small container, mix half the sugar, cinnamon, grated nutmeg, two tablespoons of flour and the same amount of breadcrumbs.

Clean the pears, remove the cores, cut them in half and then cut them lengthwise into even slices. Place in a larger bowl and thoroughly pour lemon juice, mix and then sprinkle with the prepared loose mixture. Mix lightly once more.

Mix the eggs and sugar (100 g) with a pinch of salt until foamy and gradually pour in the oil. Only then do add the yogurt and spoon in the rest of the sifted flour with baking powder.

Brush a round baking dish with a diameter of 28 cm with butter, lightly sprinkle with breadcrumbs and spread the dough evenly into it. Press the sprinkled pear slices into the dough right next to each other until the effect of the second hand on the clock is created, if necessary, align the longer pear slices with a knife. The fruit should not touch the bottom of the baking dish after pressing.

Bake for approximately 35-40 minutes at a temperature of 190 °C. Immediately after baking, pour the cake evenly with honey (2 tablespoons) and sprinkle with cinnamon before serving, or serve with vanilla ice cream or maple syrup.

flour 200 g (preferably SEMOLINA, buckwheat)
pears 3 pcs
olive oil 5 tbsp
eggs 2 pcs
granulated sugar 200 g
yogurt 200 g
baking powder 8 g
butter 20 g
breadcrumbs 3 tbsp
lemon 1/2 pc
nutmeg 1/2 pc
cinnamon 1 tbsp
honey 2 PL
salt (ice cream, maple syrup)

servings: 12
preparation time: 45 min