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1
To prepare the pears, place the water, the sugar, and the Marsala wine in a large saucepan, bring the mixture to a boil, stirring until the sugar has dissolved.
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2
Cut off the bottom of each pear so that it can stand on its own and eliminate the seeds.
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3
Place the pears in the saucepan and bring the mixture to a boil.
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4
Reduce the heat to medium, stirring occasionally, until the pears are done, approximately 10 minutes.
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5
Remove the pears from the saucepan and place them on a plate.
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6
To prepare the batter, preheat the oven to 165C.
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7
Use a mixer to beat the butter with the sugar for approximately 5 minutes.
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8
Add the eggs, one at a time, mixing well after each addition.
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9
Add the seeds from the vanilla bean and the ground ginger.
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10
Sift the flour with the baking powder and add it to the batter.
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11
Add the milk, mixing for a few more minutes.
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12
Butter and flour an 18 centimeter cake pan, or line it with wax paper and pour the batter inside.
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13
Add the pears to the cake pan by inserting them carefully into the batter, all the way to the bottom.
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14
Bake for approximately 1 hour and 25 minutes or until a toothpick inserted in the center comes out clean.
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15
Remove the cake from the oven, let it cool and sprinkle with powdered sugar before serving.
