Preheat your oven to 180 °C.
Grease/spray and line the bottom of a 22cm round cake tin.
Sprinkle the chopped pecans and the 2 tablespoons brown sugar on the bottom of the tin.
Slice the pears (no need to peel them) thinly and cover the pecans and sugar.
Using a mixer, beat the sugar and the butter until fluffy.
Add the eggs one at a time adding a teaspoon of the cake flour with each egg.
Add the macadamia shavings, the remaining flour and the baking powder.
Carefully pour the mixture over the pears.
Bake for 40 minutes or until the cake is firm.
Reprinted with permission of Sous Chef.
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