The Golden Hour

125g ground almonds //

25g pear puree //

4 tbsp liquid honey

100g millet flour //

2 eggs //

1/2 tsp baking soda //

2-3 pears, peeled and sliced //

1 tsp Pear brandy or rum or finely grated lemon zest

180 C. In a large bowl, mix ground almonds, pear puree, honey and sourdough starter. Add eggs and stir. In an other bowl, mix together millet flour and baking soda. Then drop the flour

30 minutes or until nicely golden. Remove from oven, turn the cake out of the pan and turn it upside down. Let it cool on a wired rack.

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