Ingredients
- 300 g self-raising flour
- 2 tsp baking powder
- 2 tsp ground ginger
- 250 g light muscovado sugar
- 250 g salted butter , softened, plus extra for the tin
- 5 large eggs
- 150 ml runny honey
- 4 pears, peeled, halved and cored
How to prepare it:
Preheat the oven to 170°C (150° fan) | 325F | gas 3 and butter a deep 23 cm | 9-inch round springform cake tin.
Sieve the flour, baking powder and ground ginger into a mixing bowl and add the sugar, butter and eggs. Beat the mixture with an electric whisk for 4 minutes or until smooth and well-whipped.
Spread the honey over the base of the cake tin and arrange the pears on top, cut-side down (if you can't fit in all eight halves, just use seven).
Spoon in the cake mixture, level the top and bake for 40 minutes or until a skewer inserted in the centre comes out clean.
Leave the cake to cool for 20 minutes before turning out onto a serving plate.
