Pear and Almond Cake with Passionfruit Glaze

(sorry for the missing wedge, forgot to take a photo before cutting a piece)

This is a delightful cake for afternoon tea or serve it with a dollop of cream or ice cream.

Ingredients
185gm butter, softened
1/2 cup (110gm) caster sugar
3 eggs, at room temperature
1 1/2 cups (185gm) almond meal (ground almonds)
1/4 cup (35gm) plain flour
420gm pear halves in natural juice, drained

Passionfruit Glaze
1/3 cup (80ml) passionfruit pulp (about 4 passionfruits)
1/3 cup (80ml) light corn syrup
1 tablespoon caster sugar

1. Preheat oven to moderately slow (or for my oven about 90-110C).
   
2. Grease a 22cm springform tin, line base and sides with baking paper.
3. Beat butter and sugar in a medium bowl using an electric mixer until light and fluffy.
4. Add the eggs, one at a time, beating well each time until well combined.
5. Stir in the almond meal and plain flour.
6. Spread the mixture into prepared tin; top with pear halves, cut-side down.
7. Bake cake in the oven for 50 minutes (for me: 40 mins). Stand cake in tin for 5 minutes before plating.
   
8. Spoon the passionfruit glaze over cake while still warm.

Passionfruit Glaze
Place all ingredients into a small saucepan over heat, without boiling until the sugar dissolves. Bring to a boil, reduce the heat. Simmer uncovered without stirring for 2 minutes or until thickened slightly, cool.