Method

Fruit Topping:

1. Peel core and quarter the pears
2. Dust the cranberries with orange peel and cinnamon powder
3. In a heavy based ovenproof pan, heat the margarine until melted, add the sugar and cook until golden
4. Arrange the pears, cranberries and nuts around the base of the dish and allow to cool slightly

Sponge cake:

1. Beat together the margarine and sugar until light and creamy
2. Carefully fold in the egg yolks, vanilla extract/essence and cinnamon powder
3. Fold in the ground almonds, flour and baking powder until well mixed. Then add milk and mix well
4. Finally add the well beaten egg whites and fold in gently until smooth
5. Pour over the fruit and bake in the oven at 180°C / 350°F / Gas Mark 4 for 25 minutes approximately until well risen and golden
6. When set and cool, remove from the tin and turn upside-down with the caramelized pears and cranberries on top