Sticky pear & ginger cake
If you have about 2 hours and 30 minutes to spend in the kitchen, Sticky pear & ginger cake might be a spectacular lacto ovo vegetarian recipe to try. One serving contains 537 calories, 8g of protein, and 16g of fat. For $1.75 per serving, you get a dessert that serves 8. A mixture of bicarbonate of soda, ginger, mixed spice, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe from BBC Good Food has 249 fans. Overall, this recipe earns a rather bad spoonacular score of 34%. If you like this recipe, take a look at these similar recipes: Sticky ginger pear pudding, Sticky ginger-nut cake, and Sticky treacle, ginger & lime cake.
Servings: 8
Preparation duration: 70 minutes
Cooking duration: 80 minutes
Ingredients:
1 tsp bicarbonate of soda
150ml brandy
100g butter, plus extra for the tin
140g dark muscovado sugar
250g stoned dates, finely chopped
2 eggs, beaten
140g ginger preserve (you'll find this with the jams)
2 tsp ground ginger
85g light muscovado sugar
300ml milk
½ tsp mixed spice
50g pecans nuts, reserve 10 and chop the rest
3 large ripe pears (we used Conference)
175g self-raising flour
Equipment:
frying pan
oven
aluminum foil
Cooking instruction summary:
Put the chopped dates in a pan withthe milk, butter, ginger preserve and darkmuscovado. Heat gently until the butterhas melted and the mixture starts tobubble round the edges of the pan.Stir well and set aside for 1 hr to cool.Heat oven to 180C/160C fan/gas 4. Linethe base of a buttered 23cm springformtin with baking parchment. Peel and chopthe pears into large chunks. Mix the flour,chopped pecans and bicarb with thespices, then stir into the cooled datemixture with the eggs. Pour into the tinand scatter over the pears. Roughlybreak the reserved pecans and drop ontop. Bake for 40 mins, then cover the toploosely with foil and return to the ovenfor 25-30 mins more until a skewerinserted into the centre comes out withjust sticky crumbs – the cake may stilllook a little wet around the pears.While the cake is baking, make thebrandy syrup. Tip the light muscovadosugar into a pan with 50ml water anddissolve over a low heat until syrupy. Stirin the brandy and set aside. When thecake is ready, spoon over half the syrup,then leave the cake to cool beforeserving with extra syrup on the side.To freeze, cool the cake in its tin, thenwrap well and freeze for up to 3 months.Defrost and warm through in a low oven.The syrup can be frozen separately,warmed, then drizzled over as before.
Step by step:
1. Put the chopped dates in a pan withthe milk, butter, ginger preserve and darkmuscovado.
2. Heat gently until the butterhas melted and the mixture starts tobubble round the edges of the pan.Stir well and set aside for 1 hr to cool.
3. Heat oven to 180C/160C fan/gas
4. Linethe base of a buttered 23cm springformtin with baking parchment. Peel and chopthe pears into large chunks.
5. Mix the flour,chopped pecans and bicarb with thespices, then stir into the cooled datemixture with the eggs.
6. Pour into the tinand scatter over the pears. Roughlybreak the reserved pecans and drop ontop.
7. Bake for 40 mins, then cover the toploosely with foil and return to the ovenfor 25-30 mins more until a skewerinserted into the centre comes out withjust sticky crumbs – the cake may stilllook a little wet around the pears.While the cake is baking, make thebrandy syrup. Tip the light muscovadosugar into a pan with 50ml water anddissolve over a low heat until syrupy. Stirin the brandy and set aside. When thecake is ready, spoon over half the syrup,then leave the cake to cool beforeserving with extra syrup on the side.To freeze, cool the cake in its tin, thenwrap well and freeze for up to 3 months.Defrost and warm through in a low oven.The syrup can be frozen separately,warmed, then drizzled over as before.
Nutrition Information:
covered percent of daily need
