3pearsI only used 2 as mine were HUGE!, peeled, halved & cored
A little lemon juice
50gcrystallised gingerfinely chopped
A little water
Preheat the oven to 180/350/gas 4, grease a 7" cake tin.
Pop the pear halves, cut side down, in the bottom of your cake tin. Sprinkle with a little lemon juice to prevent them browning whilst you prepare the cake mix.
Chop the crystallised ginger and sprinkle half over the pears.
Cream three quarters of the butter with the sugar. When it's light and creamy, add an egg and beat together well.
Fold in the flour, ground almonds, ground ginger and baking powder adding the second egg and the rest of the crystallised ginger. Mix well, adding a little water until you have a thick but smooth consistency.
Melt the remaining quarter of the butter and pour over the pears, then immediately dollop the cake batter on top, smoothing it down as you go.
Bake for 15 minutes, then turn the oven down to 150 for a further 45 - 50 minutes.
Run a knife round the side of the tin to loosen the cake. Then turn out onto a cooling rack where the pears will shine from all that gingery, buttery goodness.