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Barbara in VA

Made a DELICIOUS Pear Cake from Delicious magazine. REC:

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Joined: Dec 15, 2005

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Posted to Thread #22671 at 12:55 pm on Aug 16, 2012

Really, really good one bowl cake:

Pear and Stem Ginger Muffin Cake

100G semi salted butter, melted
(1/2t salt--I added this because my butter was unsalted)
100 g self raising flour
2 t baking powder
2 t ground ginger
100g caster sugar
100 g ground almonds
4 large, ripe by firm pears (300g prepared weight)
3 large eggs, beaten
75g stem ginger, drained and chopped*
15g flaked almonds

Preheat oven to 180C (I did 325F).

Grease and base line a 23cm x 5 cm loose bottomed cake tin. (I used a 9x3 cake pan lined with parchment.

Sift together the flour, baking powder and ground ginger into a large bowl. Stir in sugar and ground almonds, then make a well int he center.

Peel (I leave the peels on), quarter and core the pears. Cut them into roughly 1cm pieces, then put in the well. Add the melted butter, eggs and stem ginger (*I used crystallized ginger because I didn't have time to track down stem ginger), gently stir everything together until well combined.

Pour into prepared cake tin, then scatter over the flaked almonds. Bake for 35-45 minutes until firm to the touch and golden brown-a skewer inserted into the center should come out clean.

Remove the cake from the oven and sprinkle a little more caster sugar (I used confectioners sugar after I removed from the pan), cool 5 minutes in pan. Carefully remove from pan and slice into wedges.

Delicious offered up a Spiked Creme Anglaise which I am sure would be wonderful. But since I would probably inhale it totally, I opted out of making it. I brought the cake to work and it was gone in a flash, I don't think anyone missed the creme anglaise!!


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