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
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…….