Chris Robshaw's pear and ginger cake recipe
A lovely dark and rich cake with slices of pear which cut through the sweetness of the sugar, golden syrup and treacle. A cake which perfectly pairs with your favourite brew.
Key information
Preparation time: 30 minutes
Cooking time: 1 hour
Serves: 20 pieces
Recipe difficulty rating: Medium
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
Ingredients
250g unsalted butter
250g dark muscovado or molasses sugar
250g golden syrup
250g black treacle
375ml milk
3 large free range eggs, beaten
400g self-raising flour
1 1/2 bicarbonate of soda
2 teaspoons ground ginger
1 and half teaspoon ground cinnamon
½ teaspoon ground cloves
4 knobs stem ginger in syrup, finely chopped
2 small pears, cored, quartered and quarters sliced in 3
How to prepare pear and ginger cake
- Preheat the oven to 160°C Fan/180°C Electric/350F/gas mark 4. Grease and line a deep roasting tin (30cm x 22cm approx) with baking parchment.
- In a large mixing bowl, mix together the dry ingredients.
- Place the butter, sugar, golden syrup, black treacle and milk in a saucepan over a low heat and stir until the butter has melted. Take off the heat and leave until warm, then add the eggs and whisk well until combined.
- Pour the butter/sugar mixture over the dry ingredients, add chopped ginger and mix well.
- Pour the batter into the tin, scatter over pear segments and bake for around 50-60 minutes or until a skewer comes out clean from the ginger cake.
- Cool in the tin for 30 minutes then turn out on to a wire rack and cool completely.
- Wrap in greaseproof paper and place in an airtight container for a day before cutting into squares (it will be easier to cut if left for a day).