Rain, rain and rain. Gloomy and cold. This morning was allocated for writing my Hong Kong Dining blog and making a dead easy cake, pear ginger, my favourite spice. My first thought for the day was lemon cheesecake. But my mother reminded me that I had 3 pears in the rice storage box. Why rice? Because they were too raw. Inserting into rice will aid the ripening. They can and should be eaten now. That’s come the pear ginger cake, a heaven yummy.
120g fine sugar
3 tsp minced ginger
a few drops vanilla essence
155g cake flour
2 tsp baking powder
Pinch of salt
1 tsp brown sugar
Beat butter and sugar until creamy.
Add eggs, one at each time, blend well.
Mix in ginger and vanilla.
Fold in flour, baking powder and salt mixture gently.
Pour the batter into a 22cm cake pan.
Lay pear slices on top.
Sprinkle the brown sugar and scarcely dot the top with diced butter.
Bake in a preheated oven at 180°C for 35-40 minutes.
The pear came with a slim layer like custard, fragnant and smooth. The cake and toasted almond ice cream are a perfect match, like kissing each other. Oh, fantastic! With a cup of earl grey, what can be better as a consolation on a grey day? But I must rush to the hospital to visit my father.