Polenta Pear and Almond Cake

stuff:
four big eggs (free range duck)
some butter (or nuttelex)
some icing sugar and some raw sugar
cup of almond meal, cup of polenta, cup of self raising flour
a fresh pear
several dried pears
a cup of brandy (whiskey)

turn on the oven (180 degrees)
soak pears in brandy (or whiskey) and set aside
make the topping of crushed dark chocolate and finely chopped fresh pear with a little brown or raw sugar and set aside

cream the butter and sugar until you have about a cup in a mixing bowl
add yolks one at a time and cream, setting aside egg whites

add almond meal, stir, add polenta, stir, add flour, stir
chop the dried pears up and pour the remaining whiskey into mix
whisk egg whites until they're white and fluffy and then
fold them into the mix

pour/ladle out half the mix into the greased cake pan and then add pieces of whiskey soaked dried pear
pour/ladle out the rest of the mix on top

add topping: crushed chocolate, chopped fresh pear

bake at 170 degrees for fifty minutes

allow cake to cool in tin for a little while before removing