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110g caster sugar
1 tsp vanilla essence
1 lemon, zest and juice
½ tsp ground ginger
3 eggs, lightly beaten
1½ tsp baking powder
4 pears, peeled, cored and diced
Heat the oven to 170degC.
Line and grease a 20cm spring-form cake tin.
Put the diced pears in a bowl and cover with lemon juice. Set aside.
Melt the butter in a small saucepan until it has turned a deep brown and a lovely nutty aroma has occurred (about 5-8 minutes). Remove and allow to cool
Put the cooled butter, sugar, vanilla and lemon zest into medium-sized bowl and mix together until creamy.
Add the eggs and beat well to combine.
Fold through the flour and baking powder and ginger, then add the pears. Mix gently to combine.
Spread evenly into prepared tin and bake for 30-40 minutes or until a skewer comes out clean.
Cool before removing from tin.
Will keep for 3 days.