Pear Loaf Cake

Preheat the oven to 150°C fan (alternatively 175°C conventional/top-and-bottom heat).

Peel the pears, coarsely grate them and set aside.

Beat the soft butter with the sugar in a bowl until creamy.

Stir in the eggs one at a time, working each egg in well before adding the next.

Mix flour, cornstarch, baking powder and salt, then fold in the grated pears.

Alternately add the flour mixture and the milk to the egg-butter mixture, stirring briefly until just combined.

Grease a loaf pan (approx. 25 cm) and dust with breadcrumbs, then pour in the batter and smooth the top.

Bake in the preheated oven for about 60–65 minutes.

Let the cake cool briefly in the pan, then turn it out onto a wire rack and cool completely.

Dust with icing sugar and serve, if desired, with whipped cinnamon cream.