This time of year the markets are full of apples, pears, oranges, lemons and mandarins. With such a fruitful abundance around me, I am spoilt for choice but settle on pears.  I love Bosc pears – they are such a beautiful autumnal colour and I leave with a kilo pack in my basket.

I know they will quickly disappear when I get them home and so put a couple aside to make a lovely pear and ginger cake which can be simply eaten as a coffee cake or served warm with a nice splodge of cream as a dessert.

If you have read any of my earlier posts you will already know that I am by no means a fancy baker and like quick and simple recipes for cakes and desserts that belie the ease with which they have been made. Well this fits the bill perfectly – why not give it a try?

Pear & Ginger Cake

200gm softened, unsalted Butter

175gm Caster Sugar

50gm Almond Meal

125gm Self Raising Flour, sifted

3 tspn Ground Ginger

3 Eggs

2-3 Bosc pears (or other dessert pear of your choice) peeled, cored and thinly sliced

1 tbspn Soft Brown Sugar

Preheat your oven to 180 deg C and lightly grease the base of a 20cm cake tin.

Beat together 175gm of the butter with the sugar and then add the eggs, one at a time until combined.  Then add the almond meal, flour and ginger and mix together until you have a smooth consistency.

Spoon the mixture into the prepared pan and level the surface.  Arrange the pear slices over the cake mixture in a decorative pattern and then sprinkle them with the brown sugar and dot the remaining butter over the top.

Cook for 35-40 minutes until the cake is golden and springs back to the touch.

Now then, better go and make that cup of coffee…….