Compiled by Raphaella Frame-Tolmie Food production and recipes Camilla Comins, Jason Comins and Russel Wasserfall Photographs Simon Scarboro
• 1kg pears
• 2 large eggs
• 225g sugar
• 170g cake flour, sifted
• A pinch of salt
• 5ml baking powder
• 5ml ground cloves
• 250ml whipping cream
• 1T preserved ginger, finely crushed
Preheat the oven to 180°C and lightly grease a 20cm springform cake tin.
Peel, core and cut the pears into chunky pieces. Beat the eggs with the sugar until pale, creamy and doubled in volume. Stir in the flour, salt, baking powder and cloves until well combined. Fold in the pear pieces and pour the batter into the prepared cake tin.
Bake for 40 to 45 minutes until golden brown and firm to the touch. Allow to cool, then remove the cake from the tin, place on a serving plate and dust with icing sugar.
Combine the cream and crushed ginger in a bowl and beat until stiff. Serve the cake with a dollop of ginger cream on the side.
This recipe was originally featured in the March 2012 issue of House and Leisure.