pear + ginger cake

Is there anything better than some good old fashioned country hospitality? Nothing says ” I love you” more than a thoughtful display of home cooking. And with covid restrictions lifting and regional travel opening back up again – we’ve got family coming to stay. Who cares if the house is a mess; the washing pile mountainous; just as long as there’s plenty of food and some nice cold beers in the fridge (and a bottle of Chardy for Meemar of course), we’ll be right. These are the things that really matter.

For the colder months ahead, it’s always good to have a big pot of soup handy (check out my list of soup recipes here) and something sweet in the cake stand to be picked at throughout the day. This pear and ginger cake is just the ticket. A large cake, not only does it look impressive and keep well for a couple of days, it tastes delicious. I actually feel quite sophisticated making it; quite ‘ginger-y’, don’t make it if ginger’s not your thing. Definitely not one for the kiddies (my kids don’t like it anyway).

It’s best served with some ice-cream or natural yoghurt and can be made using any type of winter fruit; think apples or stone fruit such as nectarines, peaches or plums. The beauty of this cake for me is that I have everything on hand in the pantry or fridge already (presuming you all have ground ginger in your spice rack that is?)

So give this recipe a crack next time you’ve got visitors. Send your guests home well fed and they won’t want to leave. Oh and don’t forget to pack a piece of leftover cake as car food. Boy will that taste good as they turn on to the Hume…. So good.

Dad’ll do a Uey.

pear + ginger cake

This recipe is adapted slightly from one on The Sydney Markets website.

250 grams of butter, cut in to cubes
3/4 cup of golden syrup
1 x generous cup of brown sugar
2 – 3 pears, thinly sliced (see pics)
1 3/4 cups of self raising flour
1 3/4 cups of plain flour
1 x teaspoon of bi-carb soda
2 x teaspoons of ground ginger
1 x egg
1 x cup of milk
Icing sugar, to dust over the top

  • Preheat the oven to 170℃ and grease and line a 25cm spring form cake tin.
  • Add the butter, golden syrup and sugar to a small saucepan and heat through, stirring constantly, until the butter has melted and its all combined. Pour in to a mixing bowl and set aside to cool.
  • Meanwhile, arrange the cut pears in a round pattern at the bottom of the prepared cake tin (see pics below) and set aside.
  • Sift together the flours, bi-carb soda and ginger in a large mixing bowl and set aside.
  • Whisk the egg in to the butter mixture.
  • Add half the flour mixture and half the milk in to the butter mixture and stir. Add the rest of the flour and milk until all combined nicely.
  • Carefully pour the cake batter over the top of the pears and bake for approximately 1 hour or until a cake skewer comes out clean (keep a close eye on it as all ovens seem to be so different).
  • Turn out on to a wire rack to cool.
  • Dust with icing sugar and serve with a dollop of cream/natural yoghurt or ice cream to serve.

    Lo’s tips
  • This cake keeps really well for a couple of days and can be eaten cold or warm (just pop a piece in the microwave!)
  • You can replace the pears with apples, peaches, nectarines or plums if you prefer.
  • It makes for a delicious dessert or goes perfectly with a cup of coffee on a cold winters day.

If you make this pear and ginger cake, please leave your comments below. xx

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