Grease and line a 28 x 20 cm dish with parchment paper.
Peel, core and slice the pears.
In a medium saucepan, combine the golden syrup, molasses, butter, brown sugar, sliced pears, cardamom, and fresh ginger.
Cook the pear mixture over low heat for about 5 mins, until the sugar is dissolved and the pears are soft. Leave it to cool for 20 minutes or until it is lukewarm. There will be a lot of liquid.
Remove the pears from the saucepan with a slotted spoon and place them in the bottom of the parchment lined pan.
Whisk the psyllium and chia seeds to gel in the warm pear liquid and leave it to sit for another few minutes to thicken and gel slightly
In a small bowl, beat the egg and milk for about a minute and add it to the saucepan mixture.
Add the baking soda to the warm pear mixture
Into a large bowl add all the flour, baking powder, and ginger.
Add the wet mixture into the bowl of flour and mix it enough that there is no loose flour
Pour the cake batter on top of the pears. Arrange thin slices from an extra pear on top of the batter for decoration.
Bake the cake at 350°F (180°F) for 55 to 60 minutes until a toothpick comes out clean and the top is set.
If using a glaze. Melt the butter with the ginger on low heat. Remove the saucepan from the heat and stir in the icing sugar, water, and lemon juice. Pour the glaze on top of the cake as soon as it comes out of the oven.