200g unsalted butter, plus extra for greasing
2 tbsp soft dark brown sugar 300g caster sugar
Grated zest of 1 lemon
1 cinnamon stick
4 ripe but firm pears
200g unrefined caster sugar
3 large free-range eggs
100g ground almonds
100g self-raising flour
Pinch of salt
1 tsp mixed spice
Double cream to serve
1. Preheat the oven to 180ºC/fan160ºC/gas 4. Butter a 23cm round cake tin and line the base with baking paper. Sprinkle the cake tin with the brown sugar.
2. In a saucepan, mix together 500ml water, the caster sugar and lemon zest, then add the cinnamon stick. Place over a low heat. Meanwhile, peel and core the pears and slice into wedges. When the sugar has dissolved, add the pears to the pan and poach gently for 5 minutes. Remove from the heat and lift out the pears with a slotted spoon. Place them in the base of the cake tin.
3. In a bowl, beat the butter and unrefined sugar until light and fluffy, then add the eggs, one at a time, beating well after each addition. Fold in the ground almonds, flour, salt and mixed spice, then the blueberries.
4. Spoon the mix over the pears and bake for 50-60 minutes or until a skewer inserted into the centre comes out clean (except where it pierces a blueberry).
5. Cool in the tin for 10 minutes, then turn out onto a plate. Allow to cool a bit more before serving warm, with double cream.