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1
Preheat the oven to 180C/160C fan/gas 4.
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2
Place the pears in a roasting tin, drizzle with the wine and oil and sprinkle with the sugar.
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3
Roast for 45 minutes, turning occasionally, until tender and starting to caramelise.
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4
Allow to cool to room temperature.
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5
Meanwhile, to make the cake, lightly grease an 11 x 22cm loaf tin, and line the base and sides with baking paper.
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6
Beat the sugar and eggs together in a large bowl with an electric mixer until pale and creamy.
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7
Add the oil, wine, milk and lemon zest and beat until well combined.
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8
Add the combined, sifted flour and baking powder and slowly beat until just combined.
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9
Pour the mixture into the prepared tin.
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10
Bake alongside the pears for 40 minutes, or until a skewer comes out clean when inserted into the middle of the cake.
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11
Allow to stand for 5 minutes before turning out onto a wire rack to cool completely.
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12
Meanwhile, to make the wine syrup, place the sugar and 2 tbsp water in a small pan and stir constantly, over a very low heat, without letting it boil, until the sugar has completely dissolved.
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13
Increase the heat and allow the syrup to simmer, brushing the side of the pan with a wet pastry brush if necessary, until the syrup turns a golden colour.
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14
It is important to keep an eye on the syrup at all times, as once it starts to colour, it will continue to darken very quickly.
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15
Turn off the heat, add the wine and stir to combine.
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16
Some of the syrup may solidify at this point.
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17
If this is the case, return it to a very low heat until it dissolves again.
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18
Set aside to cool.
