Heat the oven to 180C/160C fan/gas 4. Oil a round 20cm cake tin and line the base with baking parchment. Peel the pears, reserving the peel, then cut in half lengthways, trim the tops and, using a teaspoon, scoop out the core. Put the peel in a food processor, blitz until finely chopped, then tip into a jug. Mix in the yogurt, eggs, oil and a pinch of salt, then set aside.

In a large bowl, combine the sugar, flour, baking powder and cinnamon. Pour the wet mix into the dry and whisk well to ensure there are no dry patches. Pour the batter into the tin and arrange the pears on top, cut-side down, pressing lightly into the batter. Bake for 55-60 mins until golden and a skewer inserted into the middle comes out clean. If the cake turns brown too quickly, cover with foil.

Leave to cool in the tin for 10 mins. Heat the honey over a low heat or in a microwave until loose and runny, then brush over the cake. Will keep for up to three days in the fridge. Serve in slices with more Greek yogurt and a drizzle of extra honey, if you like.