Preheat the oven to 190°C (gas mark 6-7). Grease a 23 cm diameter cake tin.
For the caramel, melt 75g sugar with 1.5 tbsp water in a heavy-based saucepan. Cook until golden amber. Remove from heat, stir in 15g butter, mix and pour into the tin, covering the base.
Peel and cut the pears in half, remove the core. Cut each half into thick slices, leaving the stem intact. Arrange the pears on the caramel, rounded side up, in a fan shape.
In a bowl, whisk the eggs with 150g of sugar and the vanilla sugar until the mixture whitens and becomes frothy. Add the cream and mix. Sift the flour, ground almonds (or starch), add the salt, yeast, and spices. Mix until you obtain a smooth dough without lumps. Incorporate the oil.
Pour the batter over the pears. Bake for 40 minutes to 1 hour, depending on the ripeness of the pears. A toothpick inserted should come out clean.
Let cool for 10 minutes, run a knife around the cake to loosen it, then unmold by turning it over onto a plate. Serve hot, warm or chilled, with whipped cream or ice cream.
Advice :
For a more intense taste, vary the spices according to your preferences.
The cake can be stored in the refrigerator and is ideal for an autumn dessert.
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