Line the base and sides of a 20cm round cake tin (preferably one with a removable base) with baking paper.
Slice the unpeeled pear lengthways into four equal pieces. Cut away the core, then slice each quarter lengthways into five so you have 20 thin spears altogether and set aside.
Sift the flour, baking powder and salt into a medium bowl and stir in the grated cheese, semolina and pepper.
Whisk together the egg yolks, butter and milk in a small bowl, then add the mixture to the dry ingredients, folding through to combine to a thick batter.
Preheat the oven to 195C/175C F/Gas 51/2. Put the egg whites in the bowl of an electric mixer fitted with the whisk attachment, or use a hand-held whisk, and whisk until soft peaks form. Fold one-third of the beaten egg whites into the batter, mix to loosen it a little, then fold in the remaining egg whites. Be gentle but thorough – there should be no white streaks of egg white visible when you are finished, but be careful not to over-mix as this deflates the egg whites and can make the cake heavy or dense.
Scrape the batter into the prepared cake tin and arrange the pear slices on top – you may not need to use them all. Bake for around 40 minutes or until a skewer inserted into the middle of the cake comes out clean.
Transfer the cake to a wire rack to cool in the tin for a few minutes, then turn out on to the wire rack to cool completely.
Warm the honey gently in a small pan on the hob or for a few seconds in the microwave. Once the honey is warm and runny, use a pastry brush to dab it evenly all over the pears on top of the cake. Scatter the sliced hazelnuts on top and garnish with thyme sprigs to serve.
Recipes and photographs taken from ‘Baking and the Meaning of Life’ by Helen Goa, photography by Laura Edwards (Murdoch Books, £26)
