Anjou pear cake

Ingredients

• Ripe buttery pears – 500 grams. (It should be peeled and chopped).
• Poire William liqueur – 1 tablespoon (Optional)
• Melted butter – 50 grams. (You can keep extra for the tin)
• Lemon juice – Taken from one lemon.
• Plain flour – 75 grams.
• Eggs – 2 nos. (Beaten)
• Baking powder- 1 heaped teaspoon.
• Caster sugar – 75 grams.
• Icing sugar – for dusting purposes.
• Apricot jam – 2 tablespoons.
• Crème fraiche – for serving purposes.