Method

• 1.
  Preheat oven to 160ºC. Grease and line the base and sides of a 23cm springform cake pan with baking paper so that paper comes 2cm above sides.

• 2.
  Whiz marzipan, 1 cup (220g) sugar and 1/4 cup (35g) flour in a food processor until combined. Add butter, baking powder, vanilla and almond extract, 1/2 tsp salt and remaining 3/4 cups (115g) flour, and whiz to combine. With the motor running, gradually add eggs and whiz until smooth. Pour into prepared cake pan and bake for 1 hour or until a skewer inserted into the centre comes out clean. Remove from oven and cool in pan for 5 minutes, then turn out onto a wire rack to cool completely.
• 3.
  To poach pears, place 1 cup (220g) sugar in a pan over low heat with 3 cups (750ml) water, stirring until sugar dissolves. Add pears, then cover surface with baking paper and bring to a simmer. Cook for 15 minutes or until tender. Remove pears and set aside to cool. Increase heat to medium and cook liquid for 15 minutes or until reduced and syrupy. Set aside to cool.
• 4.
  To make caramel praline, line a baking tray with baking paper. Combine remaining 1 cup (220g) sugar in a pan with 2 tbs water over medium heat, stirring until sugar dissolves. Cook for 8 minutes or until golden. Pour caramel onto tray, swirling to spread around tray to form a thin film. Cool completely, then break into shards.
• 5.
  Spread cream over cake, then top with, pears, syrup and caramel shards to serve.