Preheat the oven to 180oC/350oF/Gas
4. Base-line and grease a deep 20cm round cake tin.
Fill the hollow in each pear with half
the chopped stem ginger. Arrange, flat-sides down, in the base of the
cake tin, then spoon over half the ginger syrup.
Sift together the flour, baking powder
and ground ginger. Stir in the sugar and butter, add the eggs and beat
until creamy, 1-2 minutes.
Spoon the mixture into the cake tin.
Bake in the oven for 50 minutes, or until a skewer inserted in the
centre of the cake comes out clean. Leave the cake in the tin for 5
minutes. Turn out on to a wire rack, peel off the lining paper and leave
to cool completely.
Add the reserved ginger to the pear
halves and drizzle over the remaining syrup.