Pear and polenta cake

Method

• Step 1
  Preheat the oven to 180C/160C fan forced. Grease the base and side of a 22cm (base measurement) springform pan and double-line with baking paper.
• Step 2
  Heat 2 tablespoons honey and extra 1 tablespoon oil in a large non-stick frying pan over medium-high heat. Add pear. Cook, stirring occasionally, for 12 minutes or until golden. Transfer to a bowl.
• Step 3
  Combine the flour, polenta, almond meal and baking powder in a bowl. Use electric beaters to whisk the eggs, xylitol, vanilla and remaining honey in a bowl for 5 minutes or until thick and tripled in volume.
• Step 4
  With the beaters on medium-low, slowly add the oil in a thin, steady stream until combined. Beat in lemon rind. Use a large metal spoon to fold in pear mixture and polenta mixture, in 2 alternating batches, until just combined. Pour into prepared pan. Top with extra sliced pear, layering in centre in a circle. Sprinkle with almonds. Bake, covering with foil if over-browning, for 40-45 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 15 minutes. Transfer to a wire rack to cool completely. Drizzle with extra honey, if using.