Cook The Book: Pear And Ginger Cake Recipe

Name: Cook The Book: Pear And Ginger Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons slightly salted butter; 5 tablespoons granulated sugar; 2 tablespoons syrup from a jar of preserved ginger; 3 or 4 large firm pears; Juice of 1 lemon; 1/2 cup plus 1 tablespoon softened butter; 5 tablespoons sugar; 3/4 cup self-rising flour; 1 teaspoon baking powder; 1 teaspoon ground ginger; 2 tablespoons ground almonds; 2 large eggs; 3-4 tablespoons syrup, once more, from the preserved ginger jar; 4 knobs preserved ginger, coarsely chopped; Heavy cream; Sugar; Ginger wine

Servings: persons

6 tablespoons slightly salted butter
5 tablespoons granulated sugar
2 tablespoons syrup from a jar of preserved ginger
3 or 4 large firm pears
Juice of 1 lemon
1/2 cup plus 1 tablespoon softened butter
5 tablespoons sugar
3/4 cup self-rising flour
1 teaspoon baking powder
1 teaspoon ground ginger
2 tablespoons ground almonds
2 large eggs
3-4 tablespoons syrup, once more, from the preserved ginger jar
4 knobs preserved ginger, coarsely chopped
Heavy cream
Sugar
Ginger wine

1
Take a nonstick cake pan (9-10 in x 1 3/4 in), set it over low heat, and put in the butter. Once it starts to melt, move it around the pan, brushing some of it up the sides. Add sugar and the ginger syrup and heat until amalgamated, toffeelike and bubbling slightly. Remove from the heat. Peel, core, and thinly slice the pears, turning them in the lemon juice so they do not discolor. Arrange them in a sunflower effect on the toffee base. Preheat the oven to 375u00b0F.
2
Tip all the cake ingredients-except for the chopped ginger-into a food processor and whiz to smoothness. Tip into a bowl and now stir in the chopped ginger. Pour it over the pears and smooth over the surface. Bake in the oven for 45 minutes, then turn the heat down to 350u00b0F. Keep a watch on the surface, as it can start to brown quickly towards the end of the cooking time; if so, cover with a sheet of foil. The cake is cooked when the edges have started to shrink away from the sides of the pan. Test with a skewer, which should come out clean.
3
Remove from the oven and let cool in the pan for about 10 minutes. Run a knife around the edge of the cake, place a large plate on top, and-watching out for hot juices-invert the cake. Serve warm, in thick wedges, with lightly sweetened heavy cream that has had a little ginger wine beaten into it.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 tablespoons slightly salted butter, 5 tablespoons granulated sugar, 2 tablespoons syrup from a jar of preserved ginger, 3 or 4 large firm pears, and more.

Yes, Cook The Book: Pear And Ginger Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cook The Book: Pear And Ginger Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions