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1
Preheat oven to 170 C fanforced (190 conventional).
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2
Grease a 20 cm round cake tin with removable base. Line the base with baking paper.
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3
Place sugar and water in a small saucepan and warm gently until the sugar dissolves. Increase the heat slightly and continue to cook until the liquid turns a light amber/caramel colour.
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4
Pour the sugar liquid into the cake tin and swirl around the base.
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5
Place the peeled and quartered pears on the cake tin base, with points touching in the centre to form a flower pattern.
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6
Beat together the eggs, brown sugar, vanilla essence and zests. Add the melted butter to the mixture.
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7
Mix the flour into the batter mixture, and then place spoonfuls of the mixture over the pears, aiming to completely cover the pears, but not disturbing their positioning.
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8
Bake in the oven for 30 -40 minutes, or until a skewer comes out clean when inserted in the centre.
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9
Remove from the oven and carfeully invert onto a plate when still warm. You may that the toffee runs a little or sticks to the paper base. Pull the toffee off and place as shards on the cake surface.
