Ingredients:

• 2cm piece ginger, grated
• 4 Williams pears, 3 grated over a sieve, reserving the pear juice for the caramel, 1 peeled, cored and chopped (do this when about to decorate)
• 360g self-raising flour
• 15g rye flour
• 1 tsp ground ginger
• ½ tsp turmeric
• ½ tsp nutmeg
• ½ tsp ground cardamom
• ½ tsp cinnamon
• 1 tsp baking powder
• 4 eggs
• 200g golden caster sugar
• 150g light brown muscovado sugar, sieved
• 150ml rapeseed or vegetable oil
• 120g natural yogurt
• toasted buckwheat, dehydrated pear and rosemary, to serve (optional)

For the Pear-Salted Caramel:

• 50g unsalted butter, plus extra for the tins
• 50ml reserved pear juice
• 150ml perry
• 100g light brown muscovado sugar
• 1 tbsp double cream
• generous pinch sea salt

For the Icing:

• 4 egg whites
• 250g golden caster sugar
• 250g butter, at room temperature
• 2 tbsp tahini
• 1 tbsp vanilla bean paste

How to Make Easy Salted Caramel Pear Cake:

• Heat the oven to a 195C / 175C / 5ºC gas fan. Brush with butter and form the base of three round cake molds of 20 cm. Add the grated ginger to the grated pear and push with a wooden spoon to squeeze as much juice as possible.

• Mix the flours, spices, baking powder and 1 teaspoon of salt in a bowl. In a stand mixer, beat the eggs and sugars vigorously for 3 minutes until they are thick and sparkling. Slowly pour the oil into a steady stream. Reduce the speed, then add the flour mixture, 2 tablespoons at a time, alternating with the yogurt, until it is incorporated. Mix the grated pear (no more than 20 seconds). Divide the mixture between the boxes and bake for 25-30 minutes or until the skewer inserted comes out dry.

• For the caramel, heat the pear juice and fry it until it is reduced to about 50 ml. Add the sugar and butter and beat to a soft caramel, then add the cream and beat again until smooth. Add sea salt to your taste; I would take a generous pinch, so that the caramel remains fruity and sharp, but has a little salt flavor, then let it cool slightly until it is warmer than the room temperature.

• To make the butter cream, put the egg whites and sugar in the bowl of a stand mixer. Place the container on a pan of boiling water, then beat until the sugar dissolves and the mixture is no longer gritty. Place the container in the blender, then beat until soft peaks form and the container returns to room temperature. Switch to the palette accessory, then add the butter, one shovel at a time. Add tahini, vanilla and a pinch of salt, and beat until it forms a light and fluffy layer.

• Place the bottom layer of sponge on a plate or cake base, then cover with a layer of butter cream and sprinkle over one-third of the chopped pear. Repeat with the next two layers. To cool the cake, make an initial layer on all sides, relax in the refrigerator for 20 minutes and use the rest of the frosting to cover everything. Use a stepped spatula to spread evenly. Pour the candy on the cake and let drain on the sides. Spread with buckwheat, dehydrated pear and rosemary, if desired.