Ingredients

For the caramelised pears:

• 3-4 pears peeled, cored and thinly sliced
• Juice of 1 lemon
• 100g caster sugar
• 85g unsalted butter
• 2 pieces stem ginger in syrup, finely sliced (plus 1tbsp syrup)

For the cake:

• 250g unsalted butter
• 250g caster sugar
• 4 eggs
• 70g Greek yoghurt
• 260g self raising flour
• 1tsp baking powder
• 2tsp ground ginger

Method

• Preheat the oven to 180C / 160C Fan. Grease and line a 20cm spring form cake tin
• Toss the pear slices in the lemon juice
• Make the caramel – add the sugar (100 g) to a medium-sized deep saucepan over a low heat until golden brown. Don’t stir until the sugar has melted. Be careful, the sugar will be extremely hot!
• Once the sugar has completely melted, add in the butter (85 g) and stir with a long-handled spoon until melted. Take the pan off the heat, then add in the ginger (2 pieces) and 1 tbsp of ginger syrup. If the butter separates, add a splash of freshly boiled kettle water and whisk together (careful, it might spit!). Leave to stand for 15 minutes, until the caramel coats the back of a spoon.
• Add the pears to the cake tin, arrange in a fan shape, then pour over the caramel to coat.
• Whisk the softened butter (250 g) and sugar (250 g) until light and fluffy. Slowly whisk in the eggs (4) one by one, followed by the yogurt. Mix the flour (260 g), baking powder (1 tsp) and ground ginger (2 tsp) together, then gently fold through the butter and egg mixture until well combined.
• Pour the cake batter on top of the pears and bake for 40-45 minutes, or until cooked through. Insert a skewer in the middle – if it comes out clean, it’s ready.
• Carefully loosen and remove the sides of the cake tin using a pair of oven gloves (it’s important to do this while the cake is still warm, otherwise the caramel will harden). Place a serving plate on top of the cake and carefully flip over. Remove the baking paper.