Winter Pear-Cardamom Yeast Cake with Honey-Thyme Glaze

Dissolve fresh yeast in lukewarm milk. In a large bowl, combine flour, sugar, salt, and cardamom. Add the yeast mixture, room temperature butter, and egg. Knead into a smooth, elastic dough for 8-10 minutes by hand or 5 minutes with a stand mixer.

Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour until doubled in size.

Meanwhile, peel pears and cut into even slices. Melt butter in a large pan, add brown sugar and cinnamon. Caramelize pear slices over medium heat for 5-6 minutes until golden brown, turning carefully. Let cool.

Grease a 26cm (10-inch) springform pan. Punch down risen dough and press into the pan, forming a 3cm (1-inch) high rim. Arrange caramelized pear slices in a fan pattern on top. Cover and let rise for another 30 minutes.

Preheat oven to 180°C (350°F) conventional or 160°C (320°F) fan. Bake on middle rack for 45-50 minutes until golden brown and a toothpick comes out clean. Cover with foil if surface browns too quickly.

Sift powdered sugar and whisk with honey, lemon juice, chopped thyme, and milk until smooth. The consistency should be thick but pourable. Adjust with more milk or powdered sugar as needed.

Let cake cool completely, then remove from pan. Pour honey-thyme glaze evenly over cake and garnish with fresh thyme leaves. Let set for 15 minutes before slicing.