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Ingredients

750ml (3 cups) water
215g (1 cup) caster sugar
1 lemon, rind peeled, juiced
1 cinnamon stick
2 William Bartlett pears, peeled, halved
225g (1 1/2 cups) self-raising flour, sifted
200g (1 cup, firmly packed) brown sugar
1 1/2 tablespoons ground ginger
1 teaspoon ground cinnamon
150g butter, melted, cooled
3 eggs, lightly whisked
60ml (1/4 cup) milk
Apricot jam, warmed, to brush

Method

Step 1 Preheat oven to 180ºC. Line base and side of a round 20cm (base measurement) cake pan with non-stick baking paper.
Step 2 Place water, caster sugar, lemon rind and juice, and cinnamon stick in a saucepan over medium heat and stir for 2-3 minutes or until sugar dissolves. Bring to boil. Reduce heat to low. Add pear. Cover surface with non-stick baking paper. Simmer for 10-15 minutes or until pear is tender. Transfer pear to a plate. Set aside to cool completely. Core the pears then thinly slice, leaving the stem end intact.
Step 3 Meanwhile, combine the flour, brown sugar, ginger and ground cinnamon in a bowl. Whisk in butter, egg and milk. Pour into pan.
Step 4 Arrange the pear on top of the cake. Bake for 55 minutes or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes to cool before turning onto a serving plate. Brush with apricot jam.

Pear & ginger cake

How to make Pear & ginger cake

Ingredients

Method