Caramelised pears on a moist, gingery sponge.
Serves 4 | Preparation: 25 minutes | Cooking: 50 minutes | Total: 80 minutes
Times include any chilling, resting or cooling stated below. Oven temperatures are conventional; reduce by 20°C for a fan oven.
Ingredients
3 ripe pears, peeled and sliced
60 g butter, for the caramel
80 g brown sugar, for the caramel
120 g soft butter, for the cake
120 g sugar
2 eggs
150 g plain flour
1½ tsp baking powder
2 tsp ground ginger
1 tbsp grated fresh ginger
3 tbsp milk
Method
Heat the oven to 180°C. Grease a 22 cm solid-based cake tin and line its base with baking paper; avoid a loose-based tin, which may leak. In a small saucepan, melt the caramel butter with the brown sugar over low heat for about 4 minutes, stirring until combined. Pour carefully into the prepared tin. Do not put an ordinary cake tin directly on the hob.
Arrange the pear slices in overlapping circles on top of the caramel.
Beat the soft butter and sugar until fluffy, beat in the eggs, then fold in the flour, baking powder, both gingers and milk.
Spoon the batter carefully over the pears and level the top. Bake until golden and a skewer comes out clean, about 45 minutes.
Rest for 5 minutes, then run a knife around the edge and turn out onto a plate while still warm.
Variations and substitutions
Serve warm with cream. Apples or plums also work well here.
Homegrown and seasonal produce
Firm ripe pears hold their shape better than very soft fruit. Stored pears can ripen quickly indoors, so check them before preparing the topping.
Storage and freezing
Cool promptly, cover and refrigerate within 2 hours at 5°C or below. Eat within 48 hours. Freeze cooled portions for up to 3 months; freeze carrot cake without frosting and other desserts without cream, custard or yoghurt. Defrost in the fridge and use within 24 hours. Reheat desserts served warm once until piping hot; cakes can be eaten chilled or brought briefly to serving temperature.
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Stock photograph illustrating the ingredients or a serving idea.
