Wednesday, 31 May 2017

Pear and Ginger Cake


Hi Newlanders.

I made this cake for last week's working bee at Newlands Primary School and everyone wanted the recipe so I thought I'd share it with the whole neighbourhood!

Pear and Ginger Cake


80g butter
110g brown sugar
1/2 tsp salt
2 pears, peeled and sliced

Cake batter:

2220g golden syrup
170g yoghurt (or sour cream)
100g brown sugar
2 eggs
280g melted butter
2 tsp grated fresh ginger
1/2 lemon zest, finely grated
90g plain flour
130g self raising flour
40g semolina
2 tsp ground ginger
1/2 tsp salt
1 tsp baking powder


Preheat oven to 180 degrees. Line the bottom of a loaf tin with baking paper. To make the topping, melt butter in a small saucepan over low heat. Stir in brown sugar and salt until combined. Place mixture in tin and arrange pear pieces on top.

For cake batter, whisk together golden syrup, yoghurt, brown sugar and eggs. Add melted butter and whisk to combine. Add grate ginger and lemon zest. Stir well.

In a separate bowl, sift flours, semolina, ground ginger, salt and baking powder together and fold through golden syrup mixture.

Pour batter into tin, over the topping. Tap tin to remove any air bubbles. Bake for 50 minutes or until cooked. Remove from oven, cool and then tip out. Very yummy served cream.

1 comment:

  1. That's a heck of a lot of golden syrup.
    I made this and it's yummy, but I think next time I will add more ginger and have less butter.
    When it's in season, the topping would be nice with pineapple instead of pear too.