Pear ginger cake

    1 hour

    A tender ripe pear quarter lies at the bottom of each of these delicate ginger mini cakes. Serve with a spoonful of whipped cream, or just as they are.

    4 people made this

    Serves: 4 

    • 1 (4cm) piece root ginger, peeled and finely grated
    • 50ml orange juice
    • 120g dark brown soft sugar
    • 150g plain flour
    • 1 teaspoon baking powder
    • 3 eggs
    • 1/2 lemon, zested
    • 80g salted butter, melted
    • 1 ripe pear - peeled, cored and quartered

    Prep:25min  ›  Cook:30min  ›  Extra time:5min cooling  ›  Ready in:1hr 

    1. Preheat the oven to 150 C / Gas 2. Butter and flour 4 mini cake moulds.
    2. Heat the ginger with the orange juice and 1 tablespoon of the dark brown soft sugar over low heat in a small saucepan until the liquid is evaporated, about 3 minutes.
    3. Whisk together the flour, baking powder and the remaining dark brown soft sugar in a bowl. Whisk in the eggs and lemon zest. Stir in the butter and the ginger mixture.
    4. Place one pear quarter into each prepared cake mould. Pour the cake mixture over.
    5. Bake in the preheated oven until a skewer inserted near the centre comes out clean, about 25 minutes. Let the cakes cool for 5 minutes, then unmould while still warm.

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