Preheat the oven to 180 degree C. Reserve one-third of the pear slices and chop the rest.
In a bowl, cream the butter and sugar, till pale and light.
Gradually beat in the eggs, a little at a time, until incorporated.
Sift flour and baking powder together and fold in with the milk.
Stir in the cardamom powder, chopped nuts and poppy seeds.
Fold the chopped pears, into the creamed mixture.
Transfer to a greased and lined baking tin.
Smooth the surface, making a small dip in the centre.
Place three walnut halves, in the centre of the cake mixture and fan the reserved pear slices, around the walnuts, covering the cake mixture. Bake for 1-1/2 hours or until a skewer, inserted in the centre, comes out clean.
Remove the cake from the oven and brush with honey. Cool in the tin, for 20 minutes and transfer to a wire rack, to cool completely.
This cake can be stored for several days, if kept in an airtight container.
You can wrap and freeze it as well.
Defrost at room temperature before serving.
Recipe Courtesy: Mareena's Recipe Collections
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.