1. Preheat oven to 180°C (160°C fan). To make topping, melt butter over low heat in a 30cm non-stick ovenproof frypan. Stir in brown sugar until dissolved, making sure bottom of pan is coated evenly. Remove from heat and allow to cool slightly. Arrange pears over sugar mixture and set aside.

2. Combine flour, baking powder and salt in a bowl and set aside. Place butter and caster sugar in bowl of an electric mixer and beat until light and fluffy. Beat in vanilla. Add egg yolks one at a time, ensuring first is well incorporated before adding the next.

3. Alternately add flour mixture and milk, beginning and ending with flour. In a clean bowl, beat eggwhites with cream of tartar until just stiff, but not dry. Fold into batter, then pour over pears in frypan, gently levelling with a spatula.

4. Bake for about 45mins until golden and firm, and a skewer comes out clean. Remove from oven. Run a knife around the edge and turn cake out onto a plate. Serve warm or at room temperature.

Recipes Loukie Werle
Styling Kirsty Cassidy
Photography William Meppem