Tuesday, April 19, 2011

Pear and ginger cake

This is a Donna Hay's recipe from her magazine. It is actually meant to be an upside down cake but some of the batter went to the bottom of the pear and my cake wouldn't look any difference being upside down or not. 

Maybe it is the way that I cut the pears, being not level enough causing the batter goes under them. Despite this minor imperfection, the cake is actually very nice with a moist syrupy texture and tastes even better on the next day.


 

Here's the recipe from Donna Hay Magazine, Apr/May 2011 issue.

Upside-down pear & ginger cake

1 cup (350g) golden syrup
1 cup (175g) brown sugar
3/4 cup (180ml) milk
1 2/3 cups (250g) plain flour, sifted
2 1/2 tsp baking powder
2 tsp ground ginger
1 tsp mixed spice
1/4 tsp ground nutmeg
125g butter, chopped
1 egg
5 Williams pears, peeled & cheeks removed


Preheat oven to 180ºC. Place the golden syrup, sugar and milk in a small saucepan over a medium heat and stir until the sugar has dissolved. Set aside to cool. Place the flour, baking powder, ginger, mixed spice, nutmeg and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add the golden syrup mixture with the motor running and process until smooth. Add the egg and process until combined. Place the pears, cut-side down, into the base of a 20cm x 30cm tin lined with non-tick baking paper. Pour the cake mixture over the pears and bake for 50 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes before turning out. Cut into slices and serve with double cream, if desired. Serves 8.

Note: I've baked this cake with half of this recipe and use 15cm x 20cm tin.

Happy Baking.

25 comments:

  1. Looks really moist with soft crumbs! And delicious! This would be lovely with a cup of Earl Grey!

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  2. Mmm, warm pears are so yummy! This cake looks fabulous.

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  3. This cake is totally new to me. Because I have never try to bake with spices (ground ginger, nutmeg and mixed spices) and pears! Interesting!! :) Thanks for sharing...

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  4. Love the way this cake look...I this it looks interesting and very tasty and moist as you said!

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  5. Looks moist and equally spongy.. Will surely try this combination...

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  6. That picture of your cake is just so delicious. All that juicy pear in every bite, yum.

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  7. WOW!!So good looking this cake...Great sugestion...

    Kisses,
    Rita

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  8. wow chunky pear bits makes this cake even more so delicious and tempting :)

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  9. the cake looks really moist and a warm tone of brown. was the cake on the sweet side with all the golden syrup and sugar?

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  10. the cake looks so delicious with the juicy pear in it, I love the choice of using ground nutmeg!

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  11. It looks really moist and the pears look fantastic in it!

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  12. Yeah this cake is new to me too! But I can see that the pear made the cake really moist~~nice!!

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  13. i love pears in desserts!! the juicy pear in this cake looks awesome :) i heard pears and chocolate make a good pair too!

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  14. i just discovered not long ago that i actually like a little taste of ginger in cakes, sure this cake tastes good and looks moist too!

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  15. Zoe I love pears Cake so much and with ginger amazing! gloria

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  16. Oh yummy, this is definitely my kind of bread with whole pears inside.

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  17. This cake looks beautiful! I love the pears throughout!

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  18. Oh that looks absolutely delicious!

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  19. Looks like another winner, Zoe!

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  20. Greetings from Southern California

    I am your newest follower. I invite you to visit my blog and become a follower.

    God bless you and have a nice Easter :-)

    ~Ron

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  21. Love those pear chunks in the cake. :)

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  22. Thanks everyone for your lovely comments.

    grub: I must agree that this cake is more toward the sweeter side. I didn't want to cut the amount of sugar and syrup as I was afraid that the reduction will affect the finishing texture of this cake. On the other hand, the juicy pear create a good balance with this amount of sweetness in this cake.

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  23. Absolutely loved it, I had two people from work ask for the recipe. I think the poached pears are worth it as well - I'm making it again today with nashis and just wish I had kept the syrup from the first time around! Fantastic cake, especially since you don't have to use the beaters!

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    Replies
    1. Hi,

      Geez! This has two years back since I baked this cake. I remember that the juice from the pears really moisten the cake very well. However, it is such a shame that I didn't manage to bake this as an upside down cake.

      Glad that you like it.

      Zoe

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