For the pear poppy seed cake, beat eggs and sugar until foamy. Stir in remaining ingredients, making sure no lumps form. Peel and quarter pears, remove core.
Line a loaf pan with baking paper and pour in the poppy seed semolina mixture and press the pears into the batter. Preheat oven to 180 °C and bake the cake for about 40-45 minutes.
Remove the cake from the mold and let it cool. Sprinkle with powdered sugar and serve.
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