Heat the oven to 180C/160C fan/gas 4. Line the base of a deep 20cm springform cake tin with a circle of parchment that goes up the side by about 1cm, to hold the caramel.

To make the caramel, sprinkle the sugar into a small frying pan in an even layer, then warm over a low heat until the sugar starts to melt, swirling the pan until it starts to turn golden brown. Once it does, swiftly whisk in the butter, syrup and a pinch of sea salt, then pour into the base of the tin. Arrange the pear quarters on top in a circle.

BAeat the butter and both sugars together using an electric whisk for 6-8 mins, or until light and fluffy. Add the eggs, one at a time, beating well after each addition, then mix in the soured cream. Add all the dry ingredients and beat for 10 seconds to incorporate. Spoon the cake mixture over the pears, gently smooth the surface, then bake for 1 hr until a skewer inserted into the middle comes out clean. If any wet crumbs cling to the skewer, bake for a further 5-10 mins. Leave to cool completely in the tin, then invert onto a serving plate and remove the parchment before slicing.