adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pear & ginger cake
0 Likes
Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Poached pears atop spiced cake.
Ingredients:
  • 750ml (3 cups) water
  • 215g (1 cup) caster sugar
  • 1 lemon, rind peeled, juiced
  • 1 cinnamon stick
  • 2 William Bartlett pears, peeled, halved
  • 225g (1 1/2 cups) self-raising flour, sifted
  • 200g (1 cup, firmly packed) brown sugar
  • 15.00 gm ground ginger
  • 2.50 gm ground cinnamon
  • 150g butter, melted, cooled
  • 60ml (1/4 cup) milk
  • Apricot jam, warmed, to brush
Instructions:
  • Preheat your oven to 180ºC and line a round 20cm cake pan with non-stick baking paper on the base and sides.
  • In a saucepan over medium heat, combine water, caster sugar, lemon rind, lemon juice, and a cinnamon stick. Stir for 2-3 minutes until the sugar dissolves. Bring to a boil, then reduce heat to low. Add the pear and cover with non-stick baking paper. Simmer for 10-15 minutes until tender. Transfer pear to a plate and let it cool completely. Core the pears and thinly slice, keeping the stem end intact.
  • In a bowl, mix together the flour, brown sugar, ginger, and ground cinnamon. Add the butter, egg, and milk and whisk until combined. Pour the mixture into the pan.
  • Lay the pear slices gracefully over the cake and bake for 55 minutes, or until a skewer inserted in the middle comes out clean. Let it cool for 5 minutes before delicately transferring it to a serving plate and glazing with apricot jam.

Similar Recipes