Having recently made a lovely apple cake loosely based on an English Victorian recipe I thought I would adapt it using pears and ginger.
- 4 pears (Conference are good) – peeled & cored and cut into rough 2.5cm chunks
- 1 teaspoon of ground ginger
- 2 tablespoons of granulated sugar
- 230g of plain flour
- ½ tablespoon of baking powder
- ½ teaspoon of salt
- 125ml of sunflower oil
- 200g granulated sugar
- 2-3 drops of vanilla extract
- 3 eggs
- Pre-heat oven to GM4 – 180°C.
- Use a 22cm loose bottom tin with a cake liner – (like a huge bun case).
- Mix the pears, ginger and sugar in a small bowl.
- Leave whilst you prepare the cake mixture.
- In a large bowl mix the flour, baking powder and salt.
- In another bowl whisk the oil, sugar, vanilla extract and the eggs until they are thoroughly mixed.
- Add the flour mixture to the oil mixture and mix thoroughly.
- Place half the cake batter into the cooking tin.
- Place half the pear mixture and juices on top of the cake batter.
- Cover with the rest of the cake batter.
- Place the rest of the pear mixture evenly over the surface of the cake.
- Bake for 60 – 65 minutes – cover and maybe another another 10 minutes if not done.
- Leave to cool in the tin before turning it out.
Served on Burleigh Ware, Burgess & Leigh Ltd, Blue Mist, stoneware tea plates from the 1930s.
Having made this, I thought about the French dessert Poire belle Hélène, which has a chocolate sauce poured over poached pears.
I made the cake again and when it was cool, I drizzled a chocolate sauce made from 40g of melted dark chocolate and 20g of butter over it.
Tea plates by Midwinter – Queensbury from the 1970s.