- 2 large pears, peeled, cored and halved
- 50ml golden syrup
- 50ml water
- 200g butter
- 160ml castor sugar
- 10ml lemon zest
- 3 large eggs
- 375g flour
- 10ml baking powder
- 90ml milk
- 40g hazelnuts, finely chopped
- 40g ginger biscuits, crushed
Preheat the oven to 180°C.
In a Le Creuset Saucepan, simmer the pear halves, golden syrup and water together until the pears are tender. Remove the pears from the saucepan and reserve the left over syrup. Set aside.
Cream the butter, sugar and lemon zest until light and fluffy. Add the eggs one at a time and beat well after each addition.
Sieve the flour and baking powder and mix with the egg mixture, adding the milk gradually.
Pour the batter into a lined and greased Le Creuset Heritage Dish. Arrange the cooked pear halves on top of the cake batter. Mix the hazelnuts and ginger biscuits together and sprinkle over the cake.
Bake for 50 minutes or until golden and an inserted skewer comes out clean. Remove from the oven and pour over the reserved syrup.
Serve hot or cold.