Pear and Ginger Cake
July 5, 2018
I have a large, very elderly pear tree, which produces cooking pears. They’re too hard to eat as dessert pears (until right near the end of their season), but they cook beautifully, so I’m always on the lookout for pear recipes. This cake is nice and actually improves over a day or two. It needs to be completely cold before cutting, otherwise it tends to fall apart just a little.
This has been modified from an original found on the Internet to render it gluten free and lower in sugar. Easy to make and you can also use tinned or bottled pears – go for the low-sugar variety and make sure you drain them in a sieve before adding to the cake mix.
1Preheat the oven to 180°C and line the bottom of a 22cm round cake tin.
2Cream the butter and sugar until light and fluffy.
3Add the eggs, one at a time, beating well after each addition. Because this is a very high butter to sugar ratio, you might need to add a bit of the flour mix after the second egg, to stop the mix from separating.
4Add the milk and all dry ingredients and the chopped ginger (not the pears and sultanas) and mix until well combined.
5Stir in the sultanas and mix well.
6Spread in the lined tin and bake 45-60 minutes or until a skewer comes out clean.
7Cool in the tin for a few minutes, then remove to a wire rack to cool fully.
8Serve dusted with icing sugar and a helping of whipped cream or yoghurt, as desired.
9Do make sure you allow it to cool – the taste and the texture are much improved. In fact the cake is nicer after a couple of days – the pears settle into the mix and make it moister.