Method

• 1.
  Preheat oven to 180°C/160°C fan-forced. Grease base and sides of a 18cm (base measurement) x 20cm (top measurement) square cake pan and line with baking paper.
• 2.
  Add melted butter to prepared pan, tilting to ensure it coats the entire base, then sprinkle evenly with sugar. Top with pear, cut-side up, then press walnut halves in and around any open spaces between the pears. Set pan aside.
• 3.
  Place extra butter, extra sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed, scraping down side of bowl occasionally, for 3 minutes or until pale and creamy. Add eggs, one at a time, beating on medium speed until well incorporated. Scrape down side of bowl. Add flour, ginger and milk and beat until just combined. Carefully spoon mixture over pears in prepared pan, pressing down well to make sure it fills gaps between pears but being careful not to disturb pears’ placement. Level top with a spatula, then tap base of pan on a benchtop a few times to settle batter.
• 4.
  Bake for 50 minutes or until a skewer inserted at centre comes out clean and top of cake is deep golden. Stand cake in pan for 1 hour before carefully turning out onto a serving plate (see note).
• 5.
  Meanwhile, place yoghurt in a small bowl and swirl through extra vanilla. Cover and chill until required.
• 6.
  Serve cake warm with vanilla yoghurt.