Heat a medium saucepan over high heat. Add the cinnamon quill, star anise and cardamom pods and toast, shaking the pan, for 1 minute until fragrant. Add 750mL water and 100g raw sugar and stir to dissolve. Add dried pear and bring to the boil. Reduce heat to a simmer and cook pears for 30 minutes. Take off heat and allow to cool in the liquid. Remove pears from liquid and set aside. Allow to cool, strain and set aside until ready to serve.

Preheat oven to 170°C. Line a round springform cake tin with baking paper.

In a large bowl, beat the butter and remaining sugar until creamy. Add the egg yolks, one at a time, beating until mixture is light and dissolved. Add the melted chocolate and fold through.

Sift together the almond meal, cocoa powder, cinnamon, cardamom and vanilla bean powder and add to the butter mixture. Add the uncrystalised ginger and mix to combine.

In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold through the chocolate mixture in two batches.

Arrange 6-8 of the pears, cut side down, in the base of the cake tin. Spoon the cake batter over the top. Smooth the batter and tap the tin on the bench to ensure it gets between the pears. Bake for 40-45 minutes, or until a skewer inserted into the middle comes out clean. Cool cake in the tin.

Serve with vanilla ice cream, remaining pears and spiced pear syrup.