Pear and Poppy Seed Cake

For the pear-poppy seed cake, preheat the oven to 160 °C hot air. Line a baking tray with baking paper. Cream margarine with sugar and vanilla sugar.

Gradually stir in the eggs. Add the poppy seeds. Mix flour with baking powder. Fold in alternately with milk. Spread the batter evenly on the baking sheet.

Wash the pears, peel them if you like, cut them in half lengthwise, remove the seeds and sprinkle with lemon juice. Place the pears on the dough. Put 1 spoonful of cranberries on each pear. Bake the cake for about 30-40 minutes.

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