Ginger & Pear Cake Recipe
This Ginger & Pear Cake is the perfect summer tea cake recipe baked with fresh fruit, Pear. The juicy pears sitting elegantly on the top of a ginger & almond perfumed cake makes for the perfect cake for a high-tea or a sunday brunch with family.
Servings 8 pieces
Calories 0.237kcal
Equipment
- Convection Microwave Oven
- Electric Hand Beater
- Mixing Bowl
- 8 inches Round Baking Pan
Ingredients
- 2 Pears Each cut in 4 pieces
- 1 cup All Purpose Flour With 2 tbsp of it replaced with equal amount of Cornflour
- 1/3 cup Refined Oil
- 1/2 cup Granulated Sugar
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- ΒΌ cup Milk
- 1 tsp Almond Extract
- 2 Eggs
- 1 tbsp Ginger grated
Instructions
- Take a bowl and mix all the dry ingredients together. Sieve them through and keep them aside.
- Now, in another bowl, whisk the eggs with a pinch of salt, till light and almost 3 times in its volume.
- Add grated ginger, oil and almond extract to the eggs and whisk them vigorously till light and airy.
- Now, add the dry ingredients in three parts, alternating with milk and mix gently. Once you see that the dry ingredients have incorporated nicely, stop mixing.
- Now, pour the batter in a slightly oiled and floured cake tin and bake it at 180c for 35-40 minutes. Arrange the pieces of pears on the top.
- Once you see that the cake has baked and the sides are pulling back from the edges, you know that it is done.
- Take it out and brush some honey on top for some glaze. Allow it to cool in the cake tin for 10 minutes before turning it upside down on wire rack to cool down completely.
Notes
