Pear and Ginger Cakes


Occasionally, looking around my kitchen for inspiration, I come across an item and it reminds me of something I used to bake years ago, but seem to have forgotten about.  Last week was one such occasion.  I was sat typing up a recipe, and glanced over to the fruit bowl on the windowsill.  I used to bake an absolutely gorgeous Pear and Ginger cake, which disappeared rapidly whenever I baked it.  I had glanced upon some blush pears, which, to be truthful, had started to look like they had seen better days.  I decided to up the ante on an old favourite recipe, and came up with these beauties!

This made 7 muffin tin sized cakes.

  • 100g Softened Butter
  • 100g Caster Sugar
  • 2 Eggs
  • 110g Self Raising Flour
  • 2 Pears, peeled, cored and cut into 1/4 inch chunks
  • 2 Balls of Stem Ginger in Syrup.
  • 1tsp Ground Ginger
  • Cream or Vanilla Icecream, Syrup from Jar of Stem Ginger to serve.

Place the softened butter and caster sugar in a large mixing bowl.

Cream them together until light and fluffy.

Add the eggs.And mix until combined, scraping down the sides of the bowl to ensure that all the butter and sugar is incorporated.

Add the chopped pears to the flour.

Gently mix until all the pear is coated with the flour.  The reasoning behind this is that the flour will soak up some of the juices from the pear, and will also help to prevent the pear pieces from sinking to the bottom.

Gently sift the flour and pear mix into the mixing bowl.

You should end up with flour dusted pear chunks! Gently remove the sieve and place on one side.

Finely chop the stem ginger.  I love how this glistens!

Add the stem ginger and ground ginger to the bowl.

Mix until the flour and gingers are combined into the mix.

Add in the pear chunks.

Mix very gently to incorporate.

Spoon into muffin cases, and bake in a 180degree oven for approximately 20 minutes, until a skewer comes out clean when inserted into one of the cakes.  Cooking time will vary depending on how juicy your pears are.
Allow the cakes to cool a little in the tin.

To serve, remove from the muffin case, place on a plate, ideally while still warm, with a teaspoon of the syrup from the jar of stem ginger drizzled over the top of the cake, and cream or a scoop of vanilla icecream!

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