Lightly spiced poached pears top a cake flavoured with stem and ground ginger. The cake is then finished off with a drizzle of rum flavoured icing. This pear and ginger cake is also delicious served warm as a dessert.
Each week the show is on air I like to bake along to The Great British Bake Off. I made this Pear and Ginger Cake with a rum drizzle as the recipe inspired by Spice week. On this episode each contestant was asked to make a ginger cake, and as soon as I saw one of the contestants had pears on their work surface the idea for this cake sprung into my mind. Not only are pears and ginger a great combination, pears are also currently in season.
I almost ditched the idea when I saw at least one other contestant was also going for the pear and ginger combination but in the end decided to stick with it since it is such a great combination. So that just left me with the dilemma on whether to go for a rich sticky ginger cake or a lighter cake. I’ve opted for the lighter version.
I love stem ginger and this cake gets its flavour from a mixture of both ground spice and stem ginger. There is no mistake its ginger cake but the ginger is not overpowering. The pears are poached in a lightly spiced sugar syrup which is also flavoured with some fresh ginger. Personally I almost always have fresh ginger in the fridge, but you could substitute it with 1/2 tsp ground ginger instead.
To finish the cake I added a drizzle of rum flavoured icing. Again, rum and ginger seem to go very well together but, if you prefer, use a little lemon juice instead. Without the drizzle the cake is delicious served warm as a dessert with some cream or ice cream for a dessert.
- 3 firm pears
- 300 ml water
- 100 g golden caster sugar
- three slices stem ginger
- 4 cloves
- cinnamon stick
- 250 g butter softened
- 225 g golden caster sugar
- 100 g black treacle
- 300 g self-raising flour
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 4 large eggs
- 100 g stem ginger
- 50 g icing sugar
- 1 tbsp rum
- First prepare the pears, peel the and cut in half then scoop out the core with a teaspoon.
- Place the water in a saucepan with the sugar, ginger, cloves and cinnamon, and heat gently stirring until the sugar dissolves.
Place the pears in the syrup. Cover and poach gently for until just tender.
- Remove from the pan with a draining spoon and allow to cool completely.
Preheat the oven to 170℃ (150℃ fan)/350°F/gas mark 3. Lightly grease and line the base of a 23cm (9in) springform or deep loose bottom cake tin.
- Beat the butter, sugar and treacle together until fluffy. Then beat in the eggs one at a time beating well after each addition.
Add the stem ginger and gently fold in, then sift the flour, ginger and cinnamon into the bowl and fold in.
Bake for about [timer minutes=60]1 – 1¼ hours or until a skewer inserted into the cake comes out clean. Cover the top loosely with foil if it begins to get too dark on top.
- Allow too cool in the tin for a few minutes then turn out onto a wire rack to cool completely.
To make the rum drizzle, sift the icing sugar into a small mixing bowl, then stir in the rum to form a thin icing.
Drizzle from the spoon in a random pattern on top of the cake. Allow to set. Serve cut into slices.
Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only.
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