Take butter and castor
sugar in a mixing bowl and cream with an electric beater till light. Add vanilla essence and egg and whisk well.
Sieve flour and baking
powder into the bowl. Add polenta and fold in well.
Discard stem and
bottom of one USA Pear and finely chop. Dust some flour on the pear pieces and mix. Add it to flour mixture and fold in. Add milk and fold in well to make a batter.
Put the batter into a
small silicon loaf mould and tap to level. Keep the mould on a baking tray. Place the baking tray in preheated oven and bake for 20-25 minutes.
Take the cake out of
the oven and let it cool down to room temperature.
Discard stem and
bottom of remaining ½ USA Pear, halve and slice it.
Fill whipped cream
into a piping bag fitted with a star nozzle.
Demould the cake and
place on a serving plate. Place sliced pear on top on one side of the cake and brush some glaze on top. Pipe out whipped cream rosettes on the opposite side and serve.
