• Preheat the oven to 350°F.
• First, whisk the eggs in a large bowl. Use a microplane to grate in the pear and the ginger root. The pear should look like applesauce. Add in the oil and sugars and whisk until smooth.
• In another small bowl, whisk together the flour, baking powder, salt and spices. In two rounds, add this into the wet ingredients, whisking until smooth.
• Prepare a 9" circular cake pan with either grease or parchment paper. Pour in the batter.
• Cut any leftover pear into slices and place gently on top of the batter. Bake at 350°F for 55-60 minutes, or until the cake is deeply golden and you can insert a toothpick and it comes out clean.

Optional caramel drizzle:

• While the cake is baking, you can prepare the optional caramel drizzle.
• Add the sugar and water to a pan or sauce pot. Put the pan on medium heat and give the mixture a swirl. Let it heat up, undisturbed, until the sugar is fully melted and the mixture is bubbling slightly. This will take about 4-5 minutes.
• Use a spatula to brush down the edges and then allow the sugar to continue to cook, undisturbed, until it starts to turn slightly golden like honey.
• Then whisk in the butter one small piece at a time, stirring to combine.
• When the butter is fully combined, remove the pan from the heat and pour in the cream. Continue whisking quickly until a thick caramel forms.
• Whisk in the salt and pour into a bowl to cool for 5-10 minutes. You can use this on the cake, and of course store any leftovers in a jar for later!