Poached Pear & Ginger Cake with Salted Caramel

Preheat the oven to 180°C/350°F.

For the poached pears, place all the ingredients except the pears in a saucepan, do not turn on the heat. Peel the pears and add them to the pan, then place them onto the stove and bring to the boil. Reduce to a simmer and cook the pears until they are tender, approximately 18-20 minutes. Once pears are cool, slice them into quarters, removing any seeds and set aside.

For the caramel sauce, add all ingredients to heavy-based saucepan and place over medium heat. Bring to boil, stirring occasionally. Boil for 8 minutes or until golden brown. Let cool slightly to thicken and set aside.

Prepare a 28cm/11” cake tin with a removable base. Line the tin with a sheet of baking paper, ensuring it covers the entire base. Use a small amount of butter to lightly grease the edges of the tin and line sides of tin with a strip of baking paper.

In a mixing bowl, cream together the soft brown sugar and softened butter until light, pale and fluffy. This may take around 5 minutes on high speed.

In a separate bowl, sift together the caster sugar, plain flour, mixed spice and baking powder. Stir to combine.

In another bowl, whisk together the milk, eggs and vanilla extract until well combined.

Thinly slice the crystallised ginger. Pour the melted butter into the bowl of milk and eggs, then add the sliced ginger.

Create a well in the dry ingredients and gradually whisk in the milk and egg mixture. Whisk until the batter is smooth and free of lumps.

Spread the creamed brown sugar mixture on the bottom of the prepared tin. Arrange the pear quarters in a circular pattern on top of the brown sugar mixture, with the rounded side down and the wide ends towards the back of the tin. Pack the pears tightly together.

Pour the batter over the pears, allowing it to naturally spread and cover them completely. Place the cake onto a baking tray to catch any leaks and bake in the preheated oven for approximately 1.5 hours*. After 1 hour check for doneness by inserting a sharp knife into the centre of the cake. If the knife comes out clean, it is cooked. As the cake is going to be turned upside down a small flap can be cut in the top to double check it is done. If not, continue baking for another 10-15 minutes. Once fully cooked, remove cake from the oven and let it cool in the tin for at least 30 minutes.

To invert the cake, place a plate on top of the tin and carefully flip it over. Remove the tin and lift the tin base off the cake.

For the cinnamon cream, while the cake is cooking, add all ingredients to a small bowl and whip until soft peaks form.

Serve the cake with cream, salted caramel sauce and topped with dehydrated/candied or fresh pear slices.