Method

• 1.
  Preheat oven to 180°C/160°C fan-forced. Grease base and side of a 24cm round springform pan and line with baking paper.
• 2.
  For the poached pears, place sugar and cranberry juice in a large saucepan over high heat and stir until the sugar dissolves and mixture comes to the boil. Add vanilla and pears, remove pan from heat, cover and stand, turning pears halfway through, for 10 minutes.
• 3.
  Beat butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed, scraping down side of bowl occasionally, for 3 minutes until very pale and creamy. Sift flour, baking powder and spices into another bowl. Add 2 tbs flour mixture to butter mixture, then 1 egg, and beat on medium speed until incorporated. Add remaining eggs, one at a time, until combined. Beat in remaining flour mixture, then hazelnut meal, creme fraiche and milk until just combined and smooth (do not overmix).
• 4.
  Use a slotted spoon to remove pears from poaching liquid. Return liquid to a high heat and boil for 5-7 minutes until reduced by half and slightly thickened and syrupy. Set aside until required.
• 5.
  Spoon batter into prepared pan and level surface, then press pears into batter so they are arranged evenly and are standing upright (see note).
• 6.
  For the hazelnut crumble, place all ingredients in a bowl and rub together using your fingertips until coarse crumbs form. Sprinkle over the cake, in and around the pears.
• 7.
  Bake for 1 hour 5 minutes-1 hour 10 minutes until a skewer inserted in the centre comes out clean. If cake is browning too quickly, loosely cover with foil. Cool cake in pan on a wire rack.
• 8.
  Turn cake onto a serving plate, drizzle with poaching syrup and serve with extra creme fraiche alongside.