Pear upside down cake

Method

Preheat the oven to 180°C (160°C fan forced). Line the base of a 22cm springform cake tin with baking paper.

Peel the pears, and slice finely, removing the core.

Melt 50g of the butter in a saucepan and stir in 1/3 cup of brown sugar until well combined.

Pour over the base of the tin, then evenly arrange the sliced pears in a circular pattern.

In a stand mixer, beat together the remaining butter and brown sugar until pale and creamy.

Add eggs, one at a time, beating well after each addition.

Combine the self-raising flour, baking powder and mixed spice, then fold into the mix.

Carefully spoon the cake batter over the pears to maintain their pattern. Bake for 40 minutes.

Rest for five minutes and then remove the springform wall and invert the cake onto a serving dish.

Using a sieve, sprinkle icing sugar over the top of the cake and garnish with star anise.