Add this delicious recipe to your collection & enjoy: Pear & Ginger Cake
Tuesday, 1 August 2023
Give this delicious recipe a try for yourself (it’s great served warm with Greek yoghurt too!). And always remember, enjoying meals and delicious bites around a table filled with conversation, laughs and good times are moments that should always be treasured. Enjoy!
- 750ml (3 cups) water
- 215g (1 cup) caster sugar
- 1 lemon, rind peeled, juiced
- 1 cinnamon stick
- 2 pears, peeled, halved
- 225g (1½ cups) self-raising flour, sifted
- 200g (1 cup, firmly packed) brown sugar
- 1 ½ tbsp ground ginger
- 1 tsp ground cinnamon
- 150g butter, melted, cooled
- 3 eggs, lightly whisked
- 60ml (¼ cup) milk
- Apricot jam, warmed, to brush
1| Preheat oven to 180ºC. Line the base and side of a round 20cm (base measurement) cake pan with non-stick baking paper.
2| Place water, caster sugar, lemon rind and juice, and cinnamon stick in a saucepan over medium heat and stir for 2-3 minutes or until sugar dissolves. Bring to boil. Reduce heat to low. Add peeled and halved pears. Cover surface with non-stick baking paper. Simmer for 10-15 minutes or until the pears are tender. Transfer pears to a plate. Set aside to cool completely. Core the pears then thinly slice, leaving the stem end intact.
3| Meanwhile, combine the flour, brown sugar, ginger and ground cinnamon in a bowl. Whisk in butter, egg and milk. Pour into lined cake tin.
4| Arrange the pear on top of the cake. Bake for 55 minutes or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes to cool before turning onto a serving plate.
Note: Don’t worry if your pears on top sink a little while cooking – ours did too! Your cake will still be delicious with juicy pears within it. Yum!
5| Brush with warmed apricot jam. Now, all that’s left to do is enjoy this delicious treat with friends, and add it to your Recipe Folder!
6| Serve with a dollop of Greek yoghurt and a lovely cup of tea!