Pear and Ginger Cake
published by ft1985 on Feb 9, 2009
To test whether the cake is cooked through, insert a fine metal skewer onto the centre of the cake. If the skewer comes out clean, the cake is cooked through.
Ingredients
- 4 tablespoons of unsalted butter, softened
- 175 grams of caster sugar
- 175 grams of self-raising flour, sifted
- 3 teaspoons o ginger
- 3 eggs, beaten
- 450 grams of dessert (eating) pears, peeled, cored and thinly sliced
- 1 tablespoon soft brown sugar
Method
1-Lightly grease and line the base of a deep 20.5 cm/8 inch can tin (pan).
2-Using a whisk, combine 175 grams of sugar, flour, ginger and eggs and mix to form a smooth consistency.
3-Spoon the cake mixture into the prepared tin (pan) leveling the surface.
4-Arrange the pear slices over the cake mixture, sprinkle with the brown sugar and dot with the remaining butter.
5-Bake in a preheated oven at 180′C for 35-45 minutes or until the cake is golden and feels springy to the touch.
6-Serve the pear and ginger cake warm, with ice cream or cream if u wish.
