Preheat oven to 180°C fan-forced. Line base and sides of a 22cm round cake pan with baking paper.
For the syrup, place butter, orange juice and rind, pomegranate molasses and sugar into a 28cm wide-based deep frying pan and bring to simmer. Add the pears and cook on each side for 8-10 minutes or until tender. Using a slotted spoon, transfer pears to the base of the cake pan, cut-side down. Reduce syrup for 3 minutes or until thickened but not caramelised. Once thickened, pour enough in to cover the base of the cake pan, transfer to the freezer until chilled and just set.
For the batter, place the milk, eggs and amaretto in a jug and stir until combined; set aside. Combine remaining ingredients for the batter in the bowl of an electric stand mixer. Using a paddle attachment, mix to a fine crumb. Slowly add the egg mixture until a batter is obtained. Pour this over the pears and bake 45-60 minutes or until cooked when tested with a skewer. Stand in pan for 3-5 minutes. Invert cake pan onto a serving plate for 5 minutes before removing the cake pan and peeling the baking paper off the cake.
Brush the cake with melted butter.
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