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Winter ginger, pear and almond cake
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Spicy, sweet ginger-poached pear cake with ground almonds - gluten-free and delicious.
Ingredients:
- 200 g butter
- 200 g caster sugar
- 4 large free-range eggs
- 220 g ground almonds
- 300 g ginger
- 1 vanilla pod
- 550 g caster sugar
- 4 pears
- 20 g butter
Instructions:
- Peel and finely grate ginger for the pears. Split vanilla pod, scrape out seeds, then place in a pan with ginger. Add 400g sugar and 700ml water. Boil, then simmer briefly. Gently place pears in liquid, simmer for 10 minutes. Remove pears to cool. Line a 25cm springform tin with paper. Cook remaining 150g sugar with 100ml water until golden brown. Add butter and pour into tin. Cut cooled pears, arrange in caramel. Preheat oven to 180ºC/gas 4. For the cake, whisk butter and sugar, then add eggs one by one. Mix in almonds. Pour over pears, bake for 30-35 minutes. Cool in tin, then flip and serve.
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