Preheat the oven to 350F. Butter and flour a 6-inch by 8-inch baking pan.
In a medium mixing bowl, combine the flour, almonds, baking powder, salt, and sugar, stirring to combine.
Add the eggs, melted butter, ginger syrup, stirring to thoroughly combine the ingredients.
Fold in the pears.
Pour into the baking pan.
Bake on the middle rack for 50 minutes, until golden brown on the top.
Place the pan on a rack and pour the warm caramel sauce over the top of the cake, smoothing to spread evenly.
Serve warm or at room temperature.
Notes
Will keep refrigerated for 4 days.
A quick cider simple syrup: ½ cup apple or pear cider ½ cup demerra or raw sugar Simmer cider until reduced by half. Add the sugar and stir until all of the crystals are dissolved.
Recipe by The Gardener Cook at https://www.thegardenercook.com/pear-almond-ginger-syrup-caramel-cake/