4 medium firm pears
130g soft brown sugar
200g plain flour
2 teaspoons ground ginger
2 teaspoons bread soda
150g soft brown sugar
3 medium eggs
350g golden syrup
220g sour cream
1 piece fresh ginger grated
Preheat your oven to 150C.
Line a 9” round loose bottom baking tin with parchment paper and grease.
For the pear caramel; peel, core and cut the pear in quarter. If the pears are large, cut into 6 pieces.
Melt the butter and brown sugar together and pour this onto the base of the lined tin and arrange the pears around in a decorative layer.
For the cake, sift the flour, spices, salt and bread soda together and set aside.
In a mixer cream the butter and sugar until fluffy and pale in colour, stop and scrape down the sides to ensure butter is well blended.
Gradually add the eggs one at at time until combined.
Add the golden syrup, sour cream and grated ginger and mix. Scrape down the sides again.
Mix for another 2 minutes until well combined.(Don’t panic if the mixture looks like it has split, it will all come back together once the dry ingredients are added)
Add half the dry ingredients and fold in with a spatula, one combined add the remaining ingredients and mix until there is no trace of flour.
Pour this mix into your prepared tin, being careful not to disturb the pears.
Bake in the preheated oven for 70-80 minutes or until a knife inserted comes out clean.
Once baked, remove from the oven and allow to rest in the tin for 5 minutes before turning out onto a wire rack pear side up.
Allow to cool and serve with a spoon of semi whipped cream.
Please note this cake gets better with age so it can be kept in an air tight container for up to 5 days.