RECIPE: Made a DELICIOUS Pear Cake from Delicious magazine. REC:

RECIPE:
B

barbara-in-va

Well-known member
Really, really good one bowl cake:

Pear and Stem Ginger Muffin Cake

100G semi salted butter, melted

(1/2t salt--I added this because my butter was unsalted)

100 g self raising flour

2 t baking powder

2 t ground ginger

100g caster sugar

100 g ground almonds

4 large, ripe by firm pears (300g prepared weight)

3 large eggs, beaten

75g stem ginger, drained and chopped*

15g flaked almonds

Preheat oven to 180°C (I did 325°F).

Grease and base line a 23cm x 5 cm loose bottomed cake tin. (I used a 9x3 cake pan lined with parchment.

Sift together the flour, baking powder and ground ginger into a large bowl. Stir in sugar and ground almonds, then make a well int he center.

Peel (I leave the peels on), quarter and core the pears. Cut them into roughly 1cm pieces, then put in the well. Add the melted butter, eggs and stem ginger (*I used crystallized ginger because I didn't have time to track down stem ginger), gently stir everything together until well combined.

Pour into prepared cake tin, then scatter over the flaked almonds. Bake for 35-45 minutes until firm to the touch and golden brown-a skewer inserted into the center should come out clean.

Remove the cake from the oven and sprinkle a little more caster sugar (I used confectioners sugar after I removed from the pan), cool 5 minutes in pan. Carefully remove from pan and slice into wedges.

Delicious offered up a Spiked Creme Anglaise which I am sure would be wonderful. But since I would probably inhale it totally, I opted out of making it. I brought the cake to work and it was gone in a flash, I don't think anyone missed the creme anglaise!!

 
Marilyn the pears that are "in" right now are Devoe pears, rather large and green with

a red blush. They are fairly firm, on a scale of 1-10 I would guess these are about 7.5 before I cut them. Have no idea if that is helpful to you or not! They are sweet and crisp. I have been enjoying them in my lunch salad all week along eith some chopped red onion, a little blue cheese, toasted walnuts and a cranberry dressing from Cooking Light. Really good!!

 
REC: Cranberry Vinaigrette

1C cranberry juice
3/4C dried cranberries
1/4C red wine vinegar
3T finely chopped shallots
1garlic clove, minced
1T favorite nut oil
1/4t kosher salt
1/4t fresh ground black pepper

Combine juice and berries in a small saucepan, bring to a boil. Reduce heat, simmer 10 min or until most of the liquid evaporates. Remove from heat; stir in vinegar, shallots and garlic. Drizzle oil into pan, stirring with a whisk until blended. Stir insalt and pepper. Cool to room temp.

 
Steve, whatever converter I used told me it was 322

have to bake it a wee bit longer. I will try 350°F next time, thanks!

 
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