Pear Sponge Pie

Methods

• Take fresh yeast in a small bowl. Add a pinch of castor sugar and 2 tbsps of warm water, mix and set aside to activate.
• Sieve flour into a mixing bowl, add salt and ⅓ cup castor sugar and mix. Make a well in the center, add activated yeast and mix well. Add some warm water and knead into a soft dough.
• Dust some flour in another bowl and transfer the dough. Cover with cling film and prove for 10-15 minutes.
• Discard stem and bottom of both the pears and cut into small pieces.
• Heat a non-stick pan, add pears, 2 tbsps castor sugar and cinnamon powder, mix and cook till sugar melts and the mixture thickens. Remove from heat and cool.
• Grease a round baking tin with some butter and dust with some flour.
• Dust the worktop with some flour, transfer proven dough and knock back to release air. Put 30 grams butter and knead into a soft dough. Dust some flour and knead again.
• Dust the worktop with some flour, set aside small portion of dough.
• Roll the remaining dough to a thick sheet. Line the greased tin with the sheet, covering the edges as well.
• Add crumbled cake to pear mixture and mix well. Put the mixture into lined baking tin and level it out.
• Dust the worktop with some flour and roll out the reserved dough to a thick sheet. Place the sheet on top of pear mixture, covering it.
• Preheat oven at 180°C.
• Cut the excess dough from the tin with a knife and lightly press the edges to seal. Set aside to prove for 10-15 minutes.
• Keep the baking tin on a baking tray, place the baking tray in the preheated oven and bake for 15-20 minutes.
• Remove from oven, brush some butter on top and cool. Demould and transfer the pie onto a serving platter.