Line the base and sides of a 20 cm round cake tin (preferably with a removable base) with baking paper.

Slice the unpeeled pear lengthways into 4 equal pieces. Cut away the core, then slice each quarter lengthways into 5 so you have 20 thin spears altogether.

Sift the flour, baking powder and salt into a medium bowl, then stir in the grated parmesan, 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 175C fan-forced.

Place the egg whites into the bowl of an electric mixer fitted with the whisk attachment 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.

Scrape the batter into the prepared cake tin, then arrange the slices of pear on top of the batter (you may not use them all).

Bake for about 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 onto the wire rack to cool completely.

To serve, warm the honey gently, either in a small saucepan on the stovetop 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 a few sprigs of thyme.