Mix together bread crumbs, cinnamon powder, lemon juice, sugar, ginger powder, lemon rind and melted butter to make crumb filling.
Grease the cake tin and properly arrange the thin slices of pears around it in circular pattern.
Spread the bread crumbs, again arrange the pear slices and then once again spread the bread crumbs.
After the layering is done cover the cake tin with aluminum foil
Put the trivet in an instant pot and pour water into it, then place the cake tin over the trivet.
Cover with the lid and cook for 20 minutes on manual “high” pressure.
Release the pressure naturally
Carefully take out the cake upside down and sprinkle demerara sugar on the top.
With the help of blow torch caramelize the sugar and serve.