I used tinned pineapple rings for the fruit and cut them in half to achieve the same fan effect on the top as the pears. I’m on a pineapple kick at the moment – can’t get enough of the stuff; I even snaffled the wedge of pineapple from my friend’s cocktail yesterday. Before you have visions of me robbing her of it, I should point out that she doesn’t like pineapple and offered it freely!
For the cake:
175g unsalted butter, at room temperature
175g caster sugar
175g self raising flour
4 teaspoons ground ginger
For the topping:
567g tin of pineapple rings (drained weight 340g), drained and cut in half
1 tablespoon dark brown sugar
Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.