Winter is leaving us gradually. Days are swapped with cold and hot weather, very easily subject to ill. I like ginger for its special fragnance, refreshing spice and medical benefits such as anti-oxidation, lowering fat in blood, preventing vomitting, inhibiting thrombosis, etc. Click here to read them (copy the text and Google translate into your language). 3 slices per day will be good. But beware that ginger should be consumed in the morning. It is kind of stimulants which will negatively impact the resting during the night.
To enjoy it I prefer to incorporate it into cakes or dessert. It won’t be too spicy but warming and welcoming. And I was attracted to the photo at The Game Bird Food Chronicles. But I reduced the portion of the golden syrup and muscovado sugar significantly, 40% – 45%. The reduced milk portion was an overlook. I guess the cake will be even softer if I keep the original portion. But already it was a great cake. My mum liked it so much and so did I.
250g flour, 7.5g baking powder but forgot 2g salt
3tsp ground ginger
1tsp baking soda
60g golden syrup, instead of 150g
70g light muscovado sugar, instead of 125g dark version
Thumb-sized fresh ginger, puree
160g milk instead of 240ml
2 large eggs, lightly beaten
4 pears, peeled, cored and cut in half
Preheat oven to 180C/Fan Oven 160C/Gas Mark 4. Grease a 20cm square cake tin.
Sift the flour, ground ginger and baking soda into a large mixing bowl and set aside.
Place the golden syrup, the treacle, butter and sugar into a medium sized saucepan over a moderate heat. Once the butter and sugar have melted add the ginger puree and bring the mixture up to the boil. Reduce heat and simmer for one minute, stirring all the time. Remove from heat and cool down.
Whilst the syrup mixture is cooling, arrange the pears cut-side down in the prepared baking tin.
Pour the syrup mixture into the dried ingredients along with the beaten eggs and the milk and using a wooden spoon mix everything together, making sure that there are no little pockets of the dry ingredients remaining.
Pour this mixture on top of the pears and bake in the preheated oven for 40-45 minutes, until well risen and a thin skewer inserted in the middle comes out clean.
Allow to cool in tin. Trim the uneven top to a flat base before upturning onto your serving plate.