French/Japanese Cake: Pear Madeleine

Directions

1. -Cut half of the pear slices into small bits for the cake pastry. Cut the rest of the pears into thin slices for topping. Crush walnuts into bits, roast them lightly and put aside.
2. -Beat butter until it becomes whitish. Add sugar and mix well. In a separate bowl break egg and beat into light omelette. Add and mix with butter mixture little by little.
3. -Add in the following order: almond powder, flour and baking powder, mixing them in with spatula.
4. -Add and mix in crushed walnuts and pears bits. Leave in refrigerator overnight.
5. -Transfer cake mixture into cup of your choice with a spoon. The paste will be a bit hard, but try to put the same amount in each cup. Preheat oven to 180 degrees Celsius.
6. -Bake inside oven for 5 minutes and take out. Place a pear cut on each cake and put back into oven for 20~30 minutes.
7. -Nappage: Pour all ingredients in a bowl and heat over a light fire. When completely dissolved, brush syrup on the cakes.
8. When completely cooled down, preserve them so as they do not dry up.
9. NOTE:
10. The cake mixture will somewhat feel too hard/solid but it will melt in quickly inside oven.