150 g/ 1 & 1/4 cup plain flour, sifted
150 g/ 3/4 cup caster sugar
6 g/ 1 tbsp baking powder
30 g/ 1/4 cup corn flour (corn starch)
1 pinch salt
90 g/ 1/3 cup + 1 tbsp butter (slightly melted)
icing sugar (to sprinkle/ decorate on cake)
For the pear’s caramelizing you need: 1 tablespoon unsalted butter
1/4 cup sugar
3 ‘very’ ripe pears – peeled & cut into chunks, cut into 1/2-inch-thick wedges (or 1/4-inch-thick wedges if pears are firm)
1/4 cup best-quality honey
To serve: whipped cream (optional, I used whipped soya cream)
Directions: 1. Pre-heat the oven 180°C. Cream the eggs and sugar until light and fluffy. Sift the flour, corn flour, salt and baking powder together. Add the flour mix and stir well, add the butter till the batter is smooth. Line a 24 cm cake pan with parchment paper, and pour in the batter.
2. Preparing the pears: Peel the skin off the pears, cut in chunks. Heat butter in a large skillet over medium heat. Add sugar; cook, stirring, until almost dissolved, 1 to 2 minutes. Add pears; cook, stirring occasionally, until soft and just golden, 12 to 20 minutes. Pour in honey; cook, stirring, until pears are coated and very soft, 3 to 5 minutes.
3. Baking the cake: When the pears are ready drop them on the cake, gently pushing down each piece of pear. It doesn’t matter if the pear sticks out of the cake it will all blend in. Bake for 30 minutes max. Leave to cool before serving. When cool sprinkle icing sugar on cake. Serve with whipped cream on the side.