Monday, 12 December 2011

Pear & Ginger Cake




MrD is not fond of iced cake so for his birthday, I gave him spiced cake instead....








Pear & Ginger Cake

250g stoned dates , finely chopped
300ml milk
100g butter 
140g ginger preserve
140g dark brown unrefined sugar
3 large ripe pears 
175g flour
50g pecans nuts
1 tsp bicarbonate of soda 
2 tsp baking powder
2 tsp ground ginger
2 eggs , beaten


Put the chopped dates in a pan with the milk, butter, ginger preserve and dark brown sugar.
Heat gently until the butter has melted and the mixture starts to bubble round the edges of the pan. Stir well and set aside to cool. When cooled, blend mixture using a handheld staff blender.
 
Heat oven to 180C.
Line a 23cm springform tin with baking parchment. 
Peel and chop the pears into large chunks.
Mix the flour, chopped pecans and bicarbonate soda and baking powder with ground ginger, then stir into the cooled date mixture with the eggs.
Pour into the tin and scatter over the pears.
Bake for 40 minutes, then cover the top loosely with foil and return to the oven for 25-30 minutes more until a skewer inserted into the centre comes out with just sticky crumbs - the cake may still look a little wet around the pears. 


Saved some for MrD to bring over to the office to share with his workmates...