Preheat the oven to 170 degree Celsius

At room temperature, mix the butter and confectioners sugar on low speed until creamy

Add the mascarpone and the vanilla extract, then add the eggs one by one

Mix the dry ingredients

Whisk the dry ingredients into the wet gently. Make sure it’s well incorporated before adding the pear

Add the diced pear into the batter

Grease a 22 cm springform pan with butter and flour. Pour the batter in. Decorate the sliced pear on top of the batter, leave uncovered batter as little as possible. Sprinkle a handful of sugar on top

Bake for 1 hour in 170 degree Celsius then for 30 minutes in 180 degree Celsius. Cool on a wire rack for about 20 minutes before removing the springform pan. Dust the cake with confectioners sugar and enjoy it with your afternoon tea.