Ginger and pear cake

Name: Ginger and pear cake recipe
Yield: 10
Ingredients: 225g unsalted butter, chopped; 200g brown sugar; 360g golden syrup; 280g Macro plain flour; 20.00 ml ground ginger; 1 tsp each ground cinnamon, baking powder and bicarb soda; 1/2 tsp mixed spice; 250ml milk; 2 eggs; 420g pear; Creme fraiche, to serve

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by Jo Barrett

Aug 08, 2023

“This is one of my favourite cakes. It’s so easy to make, has the best chewy, moist texture and lots of spiced flavour. This can also be made with rhubarb instead of pear.” – Jo Barrett

225g unsalted butter, chopped
200g brown sugar
360g golden syrup
280g Woolworths Macro plain flour
1 tbs ground ginger
1 tsp each ground cinnamon, baking powder and bicarb soda
1/2 tsp mixed spice
1 cup (250ml) milk
2 eggs
2 large pears (420g), peeled, cored, cut into 1cm cubes
Creme fraiche, to serve

Method

1.

Preheat oven to 190°C/170°C fan-forced. Grease a 20cm cake pan and line with baking paper, extending paper 3cm above edge of pan.
2.

Place butter, sugar and golden syrup in a medium saucepan over medium heat, stirring until smooth and combined. Sift flour, spices, baking powder, bicarb and a pinch of fine salt into a large bowl. Whisk milk and eggs in a jug until combined.
3.

Whisk the butter mixture into the dry ingredients. Once almost combined, add the milk mixture and stir until smooth (don’t overmix or cake will be tough). Pour batter into the prepared pan, then top with the pear (pear will slowly sink to the bottom). Bake for 40 minutes.
4.

Loosely cover with foil and bake for a further 40 minutes or until cooked when tested with a skewer.
5.

Stand cake in pan on a wire rack for 15 minutes, then turn out upside down onto a serving plate, with pear on top. Serve warm with creme fraiche.