Delicious Pear and Ginger Cake.

It’s been too long. Too long having sick children. We’ve never had a winter like this before, a little boy with bronchitis turned pneumonia, then cold after cold that the little darlings just can’t help share with each other, over and over and over again. Bring on summer!! We’re finally seeing the light at the end of the tunnel. Runny noses and coughs are drying up, the sun is shining, and birthday season in our house is heating up. From now until the end of the year, we have at least one (extended) family member’s birthday every month.

Last night we celebrated my Mother-In-Law’s birthday and so I made this Pear and Ginger Cake from the Dish Magazine. I’ve always thought pear and ginger a delicious combination and this cake was perfect for a dessert. It would be delicious served warm with a dollop of freshly whipped cream.

Tomorrow night we celebrate my brother’s birthday, so there’s another cake in the oven as I type! Stay tuned for the recipe on the blog soon.

Pear and Ginger CakePear and Ginger Cake

4 pears
½ cup wholemeal self-raising flour
2 cups self-raising flour
1 cup caster sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 tablespoon ground ginger
185 grams butter, melted
½ cup water
2 tablespoons freshly grated ginger
3 eggs, lightly beaten

Topping
60 grams butter
½ cup brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Pre-heat oven to 180°C. Grease and line a 23 cm (9 inch) cake tin and set aside.

For the cake: peel and slice 3 pears. Place wholemeal flour in a large bowl. Sift in self-raising flour, sugar and ground spices.

In a separate bowl, mix together butter, water, grated ginger and eggs. Pour liquid mixture into the dry mix and fold together, lastly folding in pears. Pour into tin.

Decorate top of cake with remaining pear, peeled and thinly sliced.

For the topping: melt butter and mix in dry ingredients. Pour over cake mixture. Bake for 1–1½ hours.

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