Preheat the oven to 180'C.
Grease a cake tin and line with baking parchment.
Peel the pear and then grate the fruit into a bowl. Remove the stem ginger pieces from the jar and blitz to a puree using a food processor. Reserve the syrup to use later.
Beat together the sugar and the butter until pale and fluffy. One and by one, beat in the eggs and then the honey. Fold in the steam ginger and the grated pear. Sift in the flour and the baking powder and gently fold the mixture together. Pour the mixture into the lined cake tin.
Transfer to the oven and bake for 30-40 minutes, checking the cooking using a skewer or the tip of a knife.
Allow to cool and then pierce the top with a skewer and pour the stem ginger syrup over the cake to glaze.
«Take care to fold in the flour rather than beating it in. You want to incorporate air into the mixture to give a light cake.»