Easy pear and ginger cake
Prep
10m
Cook
50m
serves
8
This delicious cake takes no time to prep so is perfect for an impromptu gathering. Pop all ingredients but the pears in a food processor (or keep it old-school and mix by hand) then press into your pan, placing your beautiful pears in the centre. Can’t get much easier than that.
Recipe note: You’ll need a 19cm springform pan.
Ingredients (8)
- 2 cups (300g) self-raising flour
- 170g unsalted butter, chilled, chopped
- 1/3 cup (75g) Woolworths Essentials Caster Sugar
- 1 1/2 tsp ground ginger
- 1 large egg, at room temperature
- 80g uncrystallised ginger, finely chopped
- 600g firm, ripe pears, peeled, cored, each cut into 4 wedges
- Creme fraiche, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Place the flour, butter, sugar, ground ginger and a pinch of fine salt in a food processor and whiz until mixture forms loose clumps. Add the egg and pulse until dough just comes together. Add chopped ginger and pulse until just mixed through. Turn dough onto a board and divide into one-third and two-third portions.
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2.Preheat oven to 200°C/180°C fan-forced. Grease a 19cm springform pan.
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3.Press the larger ball in the prepared pan to line base and side so it comes 4-5cm up the side. Arrange pear wedges, on their side in a circular pattern around edge, and fill centre with a cut wedge to fit. Crumble remaining dough over pears to cover. Bake for 50 minutes, or until golden brown.
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4.Cool cake in pan until warm or room temperature. Serve with creme fraiche.
Recipe Notes
This cake will keep stored in a container for up to 3 days, however the texture will soften slightly over time.
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