Chestnut pear cake
1.Preheat the oven to 180°C (160°C fan-forced). Grease a 23cm springform cake pan; line the base and side with baking paper.
2.Whisk the eggs with the oil in a large bowl until light and frothy. Whisk in the sugar and vanilla.
3.Stir in the sifted dry ingredients, then stir in the pear. Spoon the mixture into the prepared pan; smooth the top. Bake for about 1 hour and 15 minutes or until a skewer inserted in the centre comes out clean. If the cake is browning too quickly, cover loosely with a layer of foil for the last 15 minutes. Cool in pan.
4.To make caramel sauce; combine all the ingredients in a small saucepan; stir over a medium heat until the sugar is dissolved. Simmer, uncovered, for 5 minutes.
5.Serve cake warm with caramel sauce.