This recipe combines two of my favourite ingredients – pear and ginger! I love the sweet and juicy flavour of pear, I think there’s nothing like it. And the warmth that comes from ginger pairs well with so many flavours. This cake is made in a similar fashion to a carrot cake, although I feel it needs no frosting embellishment as it sings a sweet and spicy melody on its own.
Pear & Ginger Traybake
Makes 12 slices
- 165g dark brown soft sugar
- 3 medium eggs
- 165ml (160g) sunflower oil
- 165g grated pear (e.g. Conference, Concorde or William), from a pear about 200g before core is removed
- 165g self-raising flour, sifted
- 2 teaspoons ground ginger, sifted
- 12 thin slices of pear
Make the cake: preheat the oven to 180°C (170°C fan)/350°F/gas mark 4, grease a 20cm square tin and line with non-stick baking paper.
In a large mixing bowl beat the sugar and eggs with a balloon whisk until smooth, then mix in the oil. Stir in the grated pear (still using the whisk), then mix in the flour and ginger until they are evenly mixed in.
Transfer the mixture to the prepared tin and arrange the pear slices on top, so that each one is in the centre of a slice. Bake for about 30 minutes until risen and a skewer inserted into the centre comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
To glaze, brush the surface of the warm cake with syrup from a jar of stem ginger, if desired.