Topping: Place the pear slices, wine, water, sugar and spices in a saucepan and cover with wax paper (the paper should touch the pears so they don't discolour).
Bring to the boil slowly, turn down the heat and simmer for 15 minutes or until the pears are soft.
Let the pears cool in the syrup.
Cake: Preheat the oven to 180&deag;C and grease a 20 cm round cake tin.
with a sheet of wax paper and grease the paper.
Beat the egg yolks and caster sugar in a large mixing bowl until thick and cream.
Stir in the yoghurt and orange rind.
Using a metal spoon, fold in the polenta and ground almonds.
Whisk the egg whites until peaks form and fold into the polenta mixture.
Spoon the mixture into the prepared tin.
Bake for 30 minutes or until golden brown and firm to the touch.
Allow to cool in the tin for a few minutes, then turn onto a cake plate.
Glaze: Drain the poached pear slices and place on the still-warm cake.
Heat the orange juice and honey and pour over the pears.
Allow to cool before serving and enjoy for dessert.