Firstly line the cake tin with greased butter paper. To make this pattern of cake, rectangular shaped tin works the best.

Cut the pears from the bottom edge just to make them stable to stand.

Arrange whole pears in a proper sequence inside the cake tin. Keep aside.

For preparing batter, add oil, curd, milk and jaggery in a bowl.

Also add pear puree. This puree is made just by blending one ripe pear in blender. Add a tablespoon of water if finding difficulty in making proper puree.

Whisk them well to make it uniform.

Put a sieve on bowl and add flour, salt, baking soda and powder. Sift.

Add vanilla essence.

Mix using cut and fold method without overdoing.

Transfer the batter in a baking tin.

Tap twice to release air bubbles from batter.

Bake in a preheated oven @180°C in the middle rack with both the rods on for 30 minutes or until cake gets proper golden colour.

Take it out and let the cake cool down. To check whether the cake is properly baked on nor, insert a toothpick in cake and toothpick comes out clean, it's a sign of good baked cake.

Once cool, invert and enjoy.