Method

Preheat oven to 190C. Grease and base line a 20cm loose bottomed cake tin.

Put the pears, 250ml water, lemon zest and juice and cinnamon stick in a saucepan and bring to the boil. Simmer for 3-4 minutes until the pears are slightly tender. Leave to cool in the liquid.

Heat the Granulated sugar very gently in a small pan until it melts and starts to caramelise. Take off the heat, and then add 20g of the butter - be careful as it will split. Pour the caramel into the prepared tin.

Drain the pears and place them in a circle on the caramel.

Cream together the remaining butter and the caster sugar until light and fluffy.

Gradually add the eggs beating after each addition and adding a little flour if the mixture starts to curdle.

Fold in the ground almonds, flour and ground cinnamon, then spoon the mixture into the tin on top of the pears.

Bake in the oven for 50-60 minutes until golden and cooked through (test this by inserting a skewer into the middle - it should come out clean).

Run a knife around the edge of the cake then turn out into a plate.

Sprinkle with Demerara sugar whilst still warm, then serve cut into wedges, with dollops of crème fraiche.