First make the poached pears, so they have time to macerate. Put the sugar, water and vanilla pods in a saucepan and bring slowly to a bubble, stirring until the sugar dissolves, and boil for just two minutes. Then add the pears and poach until soft – about 15 minutes – before allowing them to macerate for several hours.

To make the cake, preheat the oven to 160 Celsius. Line a 28cm cake tin with parchment and oil.

Beat the butter and sugar together until light and fluffy. Add the ground almonds and beat in the eggs one at a time. Mix in the zest and juice and fold in the polenta, baking powder and cream of tartar. Then mix in the sour cherries, ginger and chocolate.

Put the mixture into the prepared tin and bake in the preheated oven for about 40 minutes. Take the cake out of the oven and leave it to cool in the tin. Then turn it on to a plate.

Make the syrup by boiling the orange juice with the ginger syrup until reduced to a thick syrup. While the syrup is still hot, brush it over the cake and allow to cool.

Serve the cake with the pears in vanilla syrup.