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    The sweetest thing

    Nov 04, 2021 4 minutes

    PEAR AND ROSEMARY BUNDT CAKE WITH LEMON ICING

    SERVES 12

    200g salted butter, plus extra for greasing
    4 pears, peeled and cubed
    2 tsp finely chopped rosemary leaves, plus extra sprigs to decorate
    375g golden caster sugar
    420g plain flour
    1 tbsp baking powder
    1 tsp bicarbonate of soda
    A pinch of fine salt
    4 eggs
    Finely grated zest of 1 lemon, plus juice to taste
    2 tsp vanilla extract
    240ml natural yogurt
    200g icing sugar, sifted
    25g salted butter, melted

    ■ Melt 30g butter in a pan and sauté the pears and rosemary until the pears turn golden. Add 25g sugar and cook until the pears are browned on all sides and liquid has evaporated. Tip into a shallow bowl

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