Step 1

Preheat the oven to 350°F.

Step 2

First whisk the eggs in a large bowl. Use a microplane to grate in the pear and the ginger root. The pear should look like applesauce. Add in the oil and sugars and whisk until smooth.

Step 3

In another small bowl, whisk together the flour, baking powder, salt and spices. In two rounds, add this into the wet ingredients, whisking until smooth.

Step 4

Prepare a 9" circular cake pan with either grease or parchment paper. Pour in the batter.

Step 5

Cut any leftover pear into slices and place gently on top of the batter. Bake at 350°F for 55-60 minutes, or until the cake is deeply golden and you can insert a toothpick and it comes out clean!

Step 6

While the cake is baking, you can prepare the optional caramel drizzle.

Step 7

Add the sugar and water to a pan or sauce pot. Put the pan on medium heat and give the mixture a swirl. Let it heat up, undisturbed, until the sugar is fully melted and the mixture is bubbling slightly. This will take about 4-5 minutes.

Step 8

Use a spatula to brush down the edges and then allow the sugar to continue to cook, undisturbed, until it starts to turn slightly golden like honey.

Step 9

Then whisk in the butter one piece at a time, stirring to combine.

Step 10

When the butter is fully combined, remove the pan from the heat and pour in the cream. Continue whisking quickly until a thick caramel forms.

Step 11

Whisk in the salt and pour into a bowl to cool for 5-10 minutes. You can use this one your cake, and of course store any leftovers in a jar for later!