Cut pears in half, vertically. Cut each half into quarters then set aside.
Grease the inner pot of the rice cooker with butter. Sprinkle brown sugar over the base then pour melted butter evenly to cover.
Arrange sliced pear on top. It should be a snug fit.
In a stand mixer, add softened butter and caster sugar. Beat until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Sift together flour & baking powder the fold into the egg mixture with a spatula.
Add in almond meal and stir to mix through.
Add buttermilk & vanilla. Mix until you have formed a smooth batter. Pour this batter over the pears in the inner pot.
Close the lid and bake for 1 hour 40 mins. Do this by setting the rice cooker to bake for 1hr first. Reset the cooker to bake for a further 40mins as soon as the first hour is up.
Remove the inner pot and allow the cake to cool in the pot for at least 45mins.
To serve, place a large plate over the inner pot and invert the cake onto the plate. The cake is served ‘upside down’. Serve warm with a dollop of thick cream.
