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Pear et Ginger Cake

This deliciously buttery pear and ginger cake is ideal for tea-time or you can serve it with cream for a delicious dessert.

ingredients

serves 6
200 g (7 oz) 14 tbsp unsalted butter, softened
175 g (6 oz) caster (superfine) sugar
175 g (6 oz) self-raising flour, sifted
3 tsp ginger
3 eggs, beaten
450 g (1 lb) dessert (eating) pears, peeled, cored and thinly sliced
1 tbsp soft brown sugar

method

1. Lightly grease and line the base of a deep 20.5 cm (8 inch) cake tin (pan).

2. Using a whisk, combine 175 g (6 oz) of the butter with the sugar, flour, ginger and eggs and mix to form a smooth consistency.

3. Spoon the cake mixture into the prepared tin (pan), levelling out 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/350°F/Gas Mark 4, for 35 - 40 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 you wish.

Soft, brown sugar is often known as Barbados sugar. It is a darker form of light brown soft sugar.

What did you think?

5 people have helped to review this recipe. Thankyou!

My attempt at Pear et Ginger Cake recipe
posted by Paula, Gloucestershire, UK. @ 09:40AM, 4/23/08
I've followed the recipe to the letter.
Cake has been in the oven for 50 minutes now and is nowhere near done.
35-40 mins the recipe claims I don't think is anywhere near long enough.
Can't wait to taste it when it's finally done.
The house smells wonderful.
Ideal for tea time
posted by Patrizia @ 01:08PM, 4/17/10
A delicious cake, I left it exactly 45 min. in the oven. Maybe 5 minutes longer would have helped making it crunchier, but it was really tasty, soft in the inside and crunchy around, ideal for tea time. Thanks!
Query
posted by Carla @ 07:44AM, 6/08/10
Do you use ground ginger?

Yes ground ginger is fine.
Pear and ginger cake
posted by Neil @ 01:27PM, 6/08/10
Different ovens have different temperatures also depends on how high you are above sea level, 35 - 40 minutes is a guide only, always check. until the cake is golden and feels springy to the touch.
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