It’s that time of year, frosty mornings, long dark nights and cravings for comfort food.
This cake is perfect with custard as a dessert, or just enjoy a slice along with a cup of tea or coffee.
Use pears that are not too soft and mushy, so they will stay in tact during baking.
For the caramel
1 Orange (juice, keep the zest for the sponge)
60 Grams Butter
330 Grams Brown sugar
For the cake
1 Tsp Ground ginger
375 Grams Plain flour
2 1/2 Tsp Baking powder
220 Grams Sugar
250 ml Vegetable oil
125 ml Milk
- Add the sugar, butter, and orange juice to a pan. Bring to boil, ans simmer for 2-3 minutes until caramel begins to thicken. Allow to cool slightly
- Add the sugar, oil, orange zest, eggs to a bowl and with an electric whisk until throughly combined
- Then add the flour, baking powder, and groung ginger gradually. Half way through adding the other ingredients add the milk.
- Whisk until the batter is thoroughly combined
- Peel and core the pears, cut into thick slices or quarters . Arrange in the bottom of a well greased 9 inch spring form cake tin
- Cover the pears with the caramel, then add the cake batter on top.
- Bake in an oven preheated to 220 degrees for 10 minutes, reduce the heat to 180 degree and bake for a further 55 minutes, or until a skewer comes cleanly out of cake.
- Allow to cool completely before removing from the tin