4 pears, peeled and chopped
350g brown sugar
250ml olive oil (light)
1 orange, rind finely grated
2 teaspoons finely grated fresh ginger
400g self-raising flour
1 tsp baking powder
1 poached pear, cubed
75ml orange juice (juice of 2 orange)
250g firmly packed brown sugar
½ teaspoon ground cinnamon
Preheat the oven to 210°C. Grease a bundt cake tin with cooking spray or butter and dust with some flour.
Mix all the ingredients for the cake batter together in a large bowl.
Add the sugar and butter for the syrup to a pot on medium heat, and cook until caramel forms. Add cinnamon and orange juice. Then add the chopped pears to the syrup mixture and fold through to ensure all pears are covered.
Add the pears with syrup to the base of the bundt tin, reserving some of the syrup for the end. Add the batter on top of the pears, then finish with the remaining syrup.
Cook in the oven for 35-40 minutes or until golden. Flip upside down out of the cake tin so the pears display on top.
Serve with ice cream or dollop cream and a dusting of icing sugar.