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

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This is a cake that I made most often 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 unusual issue is that the book the recipe comes from mysteriously disappeared some time up to now.  The only other recipe inside the book that I used was once for something known as Italian bread pudding and in my put up about that I do test with just about taking the book to the charity retailer numerous circumstances.  Because of this that I didn’t in the end.  Or did I?



I have the similar recipe copied out and filed away in my bureaucracy on my laptop personal computer, which further signifies that I did that previous than taking the book to the charity retailer.  I’m really not glad.  The net transfer of cookbooks is into the house, no longer out of it.  I believe that the book is lurking in an as however unopened box of miscellaneous packing courting once more to surely considered one of our 3 house moves of recent years. 



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


It was once a really perfect good fortune in that every one people controlled to go browsing and natter for a while.  I was significantly disillusioned as soon as we’ve 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 overall two chunks of our Easter cake and – the pear and ginger cake rustled up in particular for the development.  We did however exchange a pleasing chilled rosé wine for tea inside the teapot – the milk jug and sugar bowl were just for provide and to complete the illusion.  No person perceived to be aware!



This is a very rapid cake to position jointly.



Pear and ginger is a gorgeous aggregate and the cake was once merely as I remembered it, excellent 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 ingredients into a large bowl and, using {an electrical} whisk, beat jointly until blank and correctly combined.


Spoon the aggregate into the tin and degree the very 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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