Put pears into a non-stick frying pan
with 2 tbsp sugar and 2 tbsp water. Cover,
then cook over a medium heat for 10 mins
until just tender, stirring every so often.
There shouldn’t be juices once the pears
are cooked. Add the spice; leave to cool.
Heat oven to 160C/140C fan/gas 3.
Butter then line the base and sides of a
20cm round, deep cake tin. Put butter,
sugar, vanilla and ¼ tsp salt into a large
bowl. Beat with an electric hand whisk
until pale and fluffy. Add eggs and flour,
beat until smooth, then fold in almonds
with a spoon. Remove 85g batter and put
into a small bowl. Into this add the plain
flour and chop into the mix with a cutlery
knife to make a soft, crumbly-looking mix.
Spoon half the cake mix into the tin,
top with half the pears, dot over half the
mincemeat, then dollop the rest of the
cake mix on top. Scatter with remaining
pears, mincemeat, then the crumble mix.
Sprinkle with final 1 tbsp sugar. Bake for
1½ hrs, covering with foil after 1 hr, until
golden, risen and a skewer inserted into
the middle comes out clean. Cool in the
tin for 10 mins, then cool on a rack. Keep
it in the lining paper, as this will help it
stay moist. Will keep, well wrapped in an
airtight tin, for 5 days. Freeze for 1 month.