PEAR AND GINGER CAKE and an illicit cup of rosé wine.

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This can be a cake that I made normally for a couple of years.  I’m surprised I’ve no longer written about it previous than then again can not see that I have.  The peculiar issue is that the book the recipe comes from mysteriously disappeared some time previously.  The only other recipe throughout the book that I used used to be for something known as Italian bread pudding and in my put up about that I do take a look at with just about taking the book to the charity retailer quite a few circumstances.  Which means that that I didn’t ultimately.  Or did I?



I have the equivalent recipe copied out and filed away in my bureaucracy on my laptop pc, which further signifies that I did that previous than taking the book to the charity retailer.  It’s not that i am happy.  The web transfer of cookbooks is into the house, no longer out of it.  I feel that the book is lurking in an as however unopened box of miscellaneous packing courting once more to definitely one in every of our 3 house moves of new years. 



A couple of week previously, I invited family members to afternoon tea, courtesy of Zoom.


It used to be a perfect good fortune in that every one folks controlled to go browsing and natter for a while.  I was significantly disillusioned as soon as we now have been the only ones who took the “tea” part of it considerably.  And considerably we did, with triangular egg and cress sandwiches (no crusts), scones, the general two chunks of our Easter cake and – the pear and ginger cake rustled up specifically for the development.  We did however exchange a nice chilled rosé wine for tea throughout the teapot – the milk jug and sugar bowl had been just for provide and to complete the illusion.  Nobody looked as if it would notice!



This can be a very rapid cake to position jointly.



Pear and ginger is a gorgeous aggregate and the cake used to be merely as I remembered it, just right for afternoon tea – or to accompany an illicit glass of rosé!




For the cake

175g unsalted butter

175g caster sugar

175g self raising flour

1 tblsp (6 teaspoons) ground ginger

3 eggs, beaten


For the topping

450g ripe pears

1 tblsp demerara sugar

25g butter




Preheat the oven to 180C / 160 fan / fuel mk4.  Grease and line the ground of a 20cm round springform tin.


Put all of the cake elements into a large bowl and, using {an electrical} whisk, beat jointly until blank and correctly blended.


Spoon the mixture into the tin and level the best.


Peel the pears, halve and remove the core with a teaspoon or melon baller.  Slice thinly and arrange the slices on top of the cake.  Sprinkle with the sugar, dot with the butter and bake for 35-40 mins until carried out.


Cuts into 8-10 slices.

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