Food Network UK

Ginger pear cake

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Ingredients

  • 60g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , divided
  • 2 ripe pears, peeled, cored, and cut into 2.5cm chunks
  • 85g dark brown sugar
  • 2 tsp pumpkin pie spice*, divided into 2 portions
  • 210g plain flour
  • 1.5 tsp ground ginger
  • 0.75 tsp bicarbonate of soda
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 65ml milk
  • 125ml treacle
  • 2 large eggs
  • 65ml water
  • Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please Icing sugar, for dusting, optional

Use imperial measurements

Method

How to make Ginger pear cake

1) Position a rack in the centre of the oven and preheat the oven to 165C/Gas 3. Lightly spray a 23 by 33 by 5cm baking tin with vegetable cooking spray and line the base with parchment or waxed paper.

2) Melt 30g of the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter in a frying pan over a medium-high heat. Add the pears and cook, stirring occasionally, until golden brown, about 7 mins. Stir in 1 tbsp of the brown sugar and 1 tsp of the pumpkin pie spice and remove the pan from the heat.

3) Sift the flour, ginger, the remaining 1 tsp of pumpkin pie spice, bicarbonate of soda, baking powder and salt in a large bowl.

4) In another bowl, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk the milk, treacle, and remaining brown sugar. Add the eggs and Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk until smooth. Use a spatula to stir the treacle mixture into the dry ingredients to make a thick liquid batter.

5) Heat the water and remaining 30g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter in a small saucepan until just boiling. Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk the hot water into to the batter until just combined. Stir in the pears. Pour the batter into the prepared tin.

6) Bake in the centre of the oven for about 40 minutes, until a toothpick inserted into the centre comes out clean.

7) Cool the cake in the tin on a rack. Cut into 12 squares. Dust with Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar before serving, if desired.

*Cook's Note: If you can't find pumpkin pie spice, you can make your own by stirring together 1 tsp cinnamon, 0.5 tsp ground ginger, 0.25 tsp ground cloves and 0.25 tsp Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated nutmeg.