​heat oven to 180C degrees. Grease two 8-inch round cake pans, line the bottoms with parchment paper and grease the parchment.​

 

sift flour, baking powder, baking soda and salt into a large bowl.​

beat eggs until smooth.

​In a medium bowl, stir together buttermilk, honey and vanilla.​

beat butter on medium speed to break it up, then gradually beat in sugar, continuing to beat until very light and fluffy, 2 to 3 minutes.

​while whisking, add eggs, 1 tablespoon at a time. if the mixture looks curdled at any point, add 1 tablespoon of the flour mixture to bind it back together.

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mix in a third of the flour mixture. scrape down sides of bowl with a rubber spatula, then mix in half the buttermilk mixture. mix in another third of the flour mixture, scraping down sides of bowl, then mix in remaining buttermilk mixture followed by remaining flour. scrape down bowl.

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Scrape batter evenly into prepared pans and smooth tops with a spatula. bake until the cake springs back when lightly pressed, and a toothpick inserted into centre of the cake comes out clean, 30 to 40 minutes.

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transfer to a wire rack to cool for 10 minutes. run an offset spatula or butter knife around edges of pan to loosen cakes, then unmold onto the rack, remove parchment and allow to cool completely.

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before serving,  put a layer of pear compote** between the two cakes. whip the cream with a drizzle or two of honey, to taste (up to 2 tablespoons if you like it sweet) and frost the top of one cake with a thin layer ofd cream. Add thinly sliced pears to the top of the cake

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** compote

Peel pears and cut in chunks

Add sugar and a bit of water

Cook down

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