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Preheat oven to 5350 degrees F. Grease and flour a 10 inch springform pan. I like to line the bottom with parchment paper for easy release when baked.
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Sift together the flour, baking powder, ginger, and five spice and set aside.
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In the bowl of a stand mixer with the whisk attachment in place, whisk together the eggs, sugar,vanilla and almond extracts on high speed until foamy and slightly stiffened.
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In a measuring cup with a spout mix together the melted butter and vegetable oil.
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Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk on almost full power.
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Mix together the whipping cream, milk and vinegar.
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Add slowly to the mixing bowl continuing to mix but at a reduced speed.
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Stir in the fresh ginger root.
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Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about small lumps in the batter, they are fine.
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When the flour is almost incorporated, fold in the pears.
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Pour the batter into the prepared 10 inch spring form pan.