Pear et Ginger Cake

pear et ginger cake

Pear et Ginger Cake

No ratings yet
This deliciously buttery pear and ginger cake is ideal for tea-time or you can serve it with cream for a delicious dessert.
Servings: 6
Calories: 543


  • 7 oz unsalted butter softened
  • 6 oz caster superfine sugar
  • 6 oz self-raising flour sifted
  • 3 tsp ginger
  • 3 eggs beaten
  • 1 lb dessert eating pears, peeled, cored and thinly sliced
  • 1 tbsp soft brown sugar


  • Lightly grease and line the base of a deep 20.5 cm (8 inch) cake tin (pan).
  • 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.
  • Spoon the cake mixture into the prepared tin (pan), levelling out the surface.
  • Arrange the pear slices over the cake mixture. Sprinkle with the brown sugar and dot with the remaining butter.
  • 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.
  • 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.
Calories: 543 kcal
Carbohydrates: 60 g
Protein: 8 g
Fat: 31g
Saturated Fat: 18 g
Trans Fat: 1 g
Cholesterol: 153 mg
Sodium: 39 mg
Potassium: 127 mg
Fiber: 2 g
Sugar: 31 g
Vitamin A: 946 IU
Vitamin C: 1 mg
Calcium: 33 mg
Iron: 1 mg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating