• Vegetarian

Ingredients

1. 3 large eggs
2. 1 1/2 cups pastry flour
3. Pinch of salt
4. 1 cup warm milk
5. 1 tablespoon dark rum
6. 2 1/2 tablespoons unsalted butter, softened
7. 2 ripe pears, such as Bartlett—peeled, cored and thinly sliced
8. 2 1/2 tablespoons superfine sugar

Directions

1. In a bowl, whisk the eggs, flour, salt and 1/4 cup of the milk to a smooth paste. Whisk in the remaining 3/4 cup of milk and the rum. Strain the batter through a fine sieve. Cover with plastic wrap and let stand at room temperature for 1 to 2 hours.
2. Preheat the oven to 450° and coat a 9-inch cake pan with half the butter. Pour the batter into the pan and gently set the pear slices on top. Dot with the remaining butter and bake the cake in the lower third of the oven for 15 minutes. Reduce the temperature to 400° and bake for 30 minutes longer, or until the cake is puffed and deeply golden. Let cool for 2 minutes, then run a knife around the edge. Set a spatula under the cake to loosen it then slide it onto a plate. Sprinkle with the sugar and serve.