- 2 small ripe pears, halved, peeled and cored
- 2 cups water
- 470 g caster sugar
- 220 g butter, softened
- 1½ T ground ginger
- 3 free-range eggs, beaten
- 225 g flour, sifted
- 3 T milk
- 250 g thick full-cream Greek yoghurt, plus extra for serving
- 1 t baking powder
- Light brown sugar, for sprinkling
- Mascarpone, for serving
Preheat the oven to 170°C.
Grease 4 x 11 cm springform cake tins and line the bases with baking paper. (Alternatively use one tin and bake four times to make four cakes, or use a larger cake tin to make a large cake).
Poach the pears in the water and 220 g caster sugar until tender but firm – about 5 minutes. Drain the pears and pat dry using kitchen paper. Set aside.
Cream the butter and remaining caster sugar until light and fluffy, then add the ground ginger and beaten eggs, a little at a time, beating after each addition to combine. Add half the flour and the milk, then add half the yoghurt and mix to incorporate. Add the remaining yoghurt, flour and baking powder and mix.
Divide the mixture between the tins and place on a baking tray. Bake for 15 minutes, then place a pear half on each cake, sprinkle with brown sugar and bake for 45 to 50 minutes, or until golden and a skewer inserted comes out clean. Leave to cool in the tins and serve with mascarpone folded into Greek yoghurt.