I still find myself constantly debating an age-old question; What is my favourite cake? I’ve settled on, this cannot be answered, for, I love all cake (how poetic). I can certainly pick out the ones I’ll always be drawn too – banana cakes, ginger cakes, pineapple cakes. Suppose it changes with the seasons. Summer, I want fruit, winter, I want spice.
You can’t go wrong with a ginger cake lets face it, even better a pear ginger cake. They’re warming and just like a cake-hug, and who doesn’t love a cake hug right?
If you’re looking for a super tasty warming cake to get you through the last stint of winter, this is the one. Poached pears have literally become a bit of an obsessions for me recently. Pear, ginger, it’s an unexpected combination, but it works. The pears are moist, juicy, and they’re little pockets of happiness given an extra va-va-voom with the ginger, cinnamon and nutmeg.
Poached Pears Ginger Cake
Deliciously moist ginger cake with poached pears
- 3 pears peeled
- 800 ml water enough to cover the pears
- 200 g sugar
- 2 tbsp orange juice
- 1 cinnamon stick
- 175 g plain flour sifted
- 75 g brown sugar
- 75 g unsalted butter
- 75 g black treacle
- 75 g golden syrup
- 75 ml water
- 2.5 tbsp ground ginger
- 1.5 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2 tbsp milk
- 0.5 tsp bicard of soda
- 1 egg light beaten
Put all the ingredients into a saucepan - have enough water so that the pears are totally submerged - they'll float so just jig them around every so often.
Bring to a boil and stir gently to help the sugar dissolve and then reduce the heat to a simmer and allow to simmer for 20 minutes. You don't want the pears to disintergrate so you may need to vary then time you simmer going on how ripe they are, if they're super soft, simmer for a shorter amount of time and then allow them to cool in the juices.
When they're firm and not soggy, remove the pan from the heat. Remove the pears and allow them too cool before whipping them into the batter. Just dab them down with some kitchen roll when ready to go in the batter
Preheat the oven to 170C/gas 3 and either line or lightly grease a non-stick 2lb loaf tin
In a bowl sift together the flour and spices. In a jug or cup, mix the milk and bicarb together
In a saucepan melt and blend together the sugar, treacle, golden syrup, water and butter. This only needs to be one unified mix, not boiled!
Add the warm syrup mix into the flour and spices and beat together - serious elbow grease needed
When it's coming together and smooth, add the lightly beaten egg gradually and continue to beat and then start to add the milk and bicarb mix
When you've got a nice smooth texture pour the batter into a loaf tin and then take the pears and gently press them into the batter. Bake for about 1 hour and 15 to 1 hour 30, checking that its well risen and firm to touch. Allow to cool before moving onto a wire rack to cool
Made in a 2lb loaf tin & adapted from Delia Smith
I like to go heavy on the ginger but decrease/increase as needed
The pears add a delicious moisture to this cake so you don't need to accompany it with anything, but if you do want something, so simple vanilla ice cream would go a treat with this desert -cake!