Winter is almost gone. I haven’t made another cake best suiting winter, pear and ginger, which warming up the body. My last one dated 2011. It was popular and welcome, plus very easy to make. This time, simplicity is one important criterion. I picked this one but cut the sugar massively. Icing sugar as the topping was also skipped. Result: mum and I ate half of it. Friends loved it, especially the ginger flavour. Yo, I used fresh grated ginger!
90g unsalted butter; split into 60g and & 30g
40g brown sugar, reduced from 1/3 cup
pinch of salt
120g plain ﬂour
2 tsp ground ginger
1 tsp baking powder
120g sugar, reduced from 1 cup / 225g
1 tsp vanilla extract
Preheat the oven to 180C.
Melt 90g butter in a saucepan over low heat. Stir in the brown sugar and a pinch of salt. Pour the mixture into the cake pan to cover the bottom of the pan. Peel and slice the pears, retaining the pear shape. Lay the sliced pear on the bottom of the cake pan. Excess pear slices reserved for the cake batter.
Whisk together the ﬂour and baking powder in a small bowl. Set aside. Heat the milk in a small pan, add the remaining 30g butter. Keep warm on low heat.
Beat the eggs with an electric mixer until thick and pale. Gradually add the sugar and beat for 5 minutes. Add ginger, the ﬂour mixture and stir well, followed by the vanilla and hot milk, stirring for a smooth batter.
Pour half the batter over the pears. Place pear slices and pour the rest of the butter. Bake the cake until golden, about 40 minutes. Let cool for 10 minutes, before turning onto a serving plate.
Dust with a sprinkle of icing sugar, if desired.