This large generous cake is perfect for a winter dessert or indulgent afternoon tea. Serve it warm along with a drizzle of the warm Caramel Ginger sauce and some whipped cream. A scattering of toasted walnuts or pecans is a nice addition.
I added an extra layer of caramelised pears to the cake for decorative effect - check the tip below.
- Prep Time : 30 minutes
- Cook Time : 60 minutes
- Yield : 10-12
- softened unsalted butter - 250g
- dark brown sugar - 1 cup, firmly packed
- golden syrup - 3/4 cup
- Beurre Bosc pears - 3 medium large, peeled, cored and quartered
- free range or organic egg - 1
- milk - 1 cup, grated
- self-raising flour - 1 1/3 cups
- plain flour - 1 1/3 cups
- bi-carbonate of soda - 1 teaspoon
- ground ginger - 3 teaspoons
- ground allspice - 1/4 teaspoon
- fresh ginger - 3 teaspoons, peeled and grated
- Caramel Ginger Sauce
- pure cream (pouring cream ) - 1 cup, grated
- fresh ginger - 1 tablespoon, peeled and grated
- cater sugar - 2 cups
- lemon or lime juice - 2 - 3 teaspoons, strained
- ground ginger - 2 teaspoons
Preheat oven to 170degC. Grease and a 25cm round springform pan.
Combine butter, sugar and golden syrup in a small saucepan and cook, stirring often, over medium-high heat, stirring often, until mixture is smooth. Pour into a large heatproof bowl and set aside to cool for 10-15 minutes.
Meanwhile slice the quartered pears thinly and lay them in decorative pattern over base of the tin. Grate the fresh ginger over the pear slices.
Whisk egg into butter mixture. Sift flours, bicarbonate of soda and spices together.Using a large metal spoon, fold half the flour mixture into the wet ingredients with half the milk and mix well. Stir in remaining flour mixture and milk until well combined.
Spoon over pear slices and smooth top. Bake for 55-60 minutes or until a skewer inserted in middle comes out clean. Stand in tin ten minutes before turning out onto a cake rack.
Slice and serve warm or at room temperature with vanilla yoghurt or whipped cream.
Caramel Ginger Sauce: combine the cream and grated ginger in a small saucepan and simmer over low heat 10 -12 minutes to infuse the ginger. Remove from heat and leave to stand a few minutes then strain into a medium bowl.
In a frying pan, melt the sugar with the lemon or lime juice and ground ginger. Stir frequently until the sugar caramellises to a rich brown colour, about 10 to 15 minutes. Remove from the heat. Allow to cool a little then whisk caramel into the cream until well-combined and smooth. Serve the sauce warm in a jug.
Tip</em>:for the extra layer of decorative pears, peel, core and slice 2 -3 Beurre Bosc finely.
Pour some of the Caramel Ginger Sauce into a frying pan and add the slices. Cook over low heat, stirring occasionally and using tongs to turn the slices so that they are covered in the sauce.
Continue cooking and stirring until they soften. Lay them over top of the cake, using tongs, in decorative pattern and drizzle a little of the sauce down the sides.