Caramelised pear cake

Recipe from: 3/15/2001 12:00:00 AM
Ingredients 14
Servings 0
Time

Ingredients

  • 85
    ml
    butter
  • 190
    ml
    brown sugar
  • 4
    firm pears, sliced
  • 335
    ml
    cake flour
  • 170
    ml
    white sugar
  • 45
    ml
    ginger preserve, minced
  • 5
    ml
    bicarbonate of soda
  • 2
    ml
    ground ginger
  • 2
    ml
    salt
  • 2
    firm pears, peeled and finely grated
  • 3
    extra-large eggs
  • 125
    ml
    oil
  • 5
    ml
    vanilla essence
  • 5
    ml
    finely grated orange rind
 

Method

 
Preheat the oven to 180 ºC and butter a 25 cm cake tin or spray with non-stick spray. Slowly melt the butter in the cake tin. Remove from the heat and sprinkle the sugar evenly over the base of the cake tin. Arrange the pear slices in an attractive pattern in the bottom of the cake tin. Beat the cake flour, white sugar, ginger preserve, bicarbonate of soda, ground ginger and salt together in a medium-sized bowl. Beat the eggs, oil, vanilla essence and orange rind together in a large mixing bowl. Stir in the grated pears and mix well. Add the dry ingredients to the egg mixture and mix well. Carefully pour the batter over the pears in the cake tin. Bake for about 40-45 minutes or until a testing skewer comes out clean when inserted into the centre of the cake. Allow the cake to cool in the tin for about 20 minutes. Carefully loosen the edges and turn out the cake. Serve lukewarm with caramelised pears and ice cream. Makes 1 medium-sized cake.
 

Read more on: bake  |  fruit
 

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