90 g Manuka honey
125 g butter, diced
2 William and 2 Beurer pears, cored and cut into rough 2 cm pieces
1 c plain flour
1 3/4 Tsp baking powder
300 ml double cream
400 Natural yoghurt
130 g castor caster sugar
55 g dark brown sugar
1 Tsp vanilla essence
1/2 c olive oil
A pinch of nutmeg powder
1 Tbs ground ginger
2 Tbs fresh ginger grated for topping
Preheat oven to 180 degree C. Bring honey and butter to boil in a saucepan, add pears, reduce heat to low and simmer, stirring occasionally, until pears are just tender (5-7 minutes). Spoon half into greased 24 cm baking round tray.
For ginger sponge topping: Mix flour and baking powder in a deep plate. Beat together yoghurt, both sugar, egg, vanilla, nutmeg powder, ginger powder until pale and creamy. Next stir in flour mixture. Then spoon batter evenly over pear. Now add the remaining half pear, gently push into the batter. Sprinkles the grated fresh ginger on top of the pear.
Bake until top is risen and golden brown 1 hour – 1 hour 15 minutes. Cake is done when skewer comes out clean. Turn off oven, leave cake in with door close for 35 minutes to 1 hour. Cool further 30 minutes on the bench top, then turn over on to a plate and serve warm.
Note: Oven temperature vary. You may need less or more time. You may serve it cold with vanilla ice cream or on its own.