Madari Txita Recipe

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment) and set aside.

If using fresh madari or substitute pears: peel, core, and dice into roughly 1/2-inch pieces. Toss with 1 tablespoon lemon juice to prevent browning and set aside.

Cook fruit

In a small saucepan, combine the diced madari/pear, 1/2 cup granulated sugar, 1/4 cup water, and 1 teaspoon corn syrup (if using). Bring to a gentle simmer over medium heat, stirring. Reduce heat to low and simmer 6–8 minutes until fruit is tender but still holds shape and liquid has slightly thickened.

Remove from heat and taste. If you prefer a smoother topping, mash half the fruit lightly with the back of a spoon or pulse briefly in a blender to make a chunky purée. Stir in remaining 1 tablespoon lemon juice. Let cool to room temperature.

In a medium bowl, whisk together flour, 1 cup granulated sugar (from batter ingredients), baking powder, and salt until evenly combined.

In a separate large bowl, whisk eggs until lightly beaten. Add milk, melted butter, and vanilla extract; whisk to combine.

Pour dry ingredients into wet ingredients and stir gently with a spatula or wooden spoon until just combined and no large streaks of flour remain. Do not overmix. The batter will be moderately thick.

Spoon half the batter into the prepared pan and spread into an even layer with an offset spatula. Spoon the cooled madari compote evenly over the batter, leaving a 1/2-inch border from the edge. Dollop the remaining batter over the fruit in 5–6 spoonfuls and gently spread to cover as uniformly as possible; small pockets of fruit may remain exposed and that's fine.

Bake in preheated oven for 35–45 minutes, rotating the pan halfway through, until the top is golden brown and a cake tester or toothpick inserted in the center comes out clean (avoid testing directly in a fruit pocket).

Remove from oven and let cool in the pan on a wire rack for 10 minutes. Run a knife around the edge and invert onto the rack or serve directly from the pan if preferred.

While still slightly warm, dot the top with the softened butter so it melts into the surface and gives a glossy, richer finish. If you reserved any cooking syrup, spoon a little over the top for extra shine.

Dust the cake lightly with powdered sugar and sprinkle toasted sliced almonds if using. Slice and serve warm or at room temperature. Store leftovers covered in the refrigerator for up to 3 days; bring to room temperature before serving.