Ingredients:200g Butter
200g Soft brown sugar
3 Pears, cored, peeled and quartered
2 Eggs, beaten
125g Flour
1 tsp Baking powder
2 tsp Ground ginger
Method:
- Melt 75g of the butter and add 75g of the sugar. Heat gently until the sugar has dissolved. Add the pears and stir gently to coat the pear quarters.
- Arrange the pear quarters onto the base of a greased 20cm cake tin and drizzle over a little of the melted butter.
- In a separate bowl, beat together the remaining butter and sugar to a creamy consistency. Gradually add the egg and the flour, adding a little of each at a time. Add the ginger and baking powder and fold in. Test the consistency of the sponge mixture to see if it drops off the end of a spoon in a big dollop. If it is too dry, add a little milk, until dropping consistency is reached.
- Spoon the cake mix evenly over the pears.
- Place into an oven at 180° C and bake for 40 - 45 minutes, or until the cake is risen and golden. To ensure the cake is cooked, gently press in the middle - the cake should bounce back into shape.
- When cooked, remove from the oven and allow to cool slightly before transferring (upside-down of course) to a wire cooling rack.
- Drizzle the remaining syrup over the cake once it is cool.
