Mocha loaf cake with brandy-soaked prunes and cardamom recipe We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future. We rely on advertising to help fund our award-winning journalism. Bake for about 40 to 45 minutes, until the cobbler is golden on top with bits of bubbling pear breaking through the crust. Again, give it all a good whisk, turn the heat off and allow the finished creme Anglaise to cool. Easy fresh pear cake will quickly become a favorite cake. 1 tbsp milk if needed. 2 tablespoons butter, melted. Those who know my cake-making will be accustomed to the boiling method that I use for fruit and spice cakes – it ensures an edge with a lovely chewiness and a soggy inner crumb. ★☆ You can crank the heat up a little if you’re feeling a little impatient (and confident), as it does take a few minutes to come to temperature. butter, softened. Fold in gently … Eat this cake with mature cheddar cheese, after a long Sunday lunch. It’s our sort of dessert in so far as the ingredients are pretty much pantry staples, and it can be made in about an hour. Preheat the oven to 170C/150C fan/gas mark 3½. ★☆ Recipe Winners, recipe from Vogue Australia Entertaining magazine. ★☆ Sprinkle the Demerara sugar evenly over the base of the cake tin, then place the pears, core facing down, in the tin. The original recipe for this delicious pear and ginger upside down cake comes from Australian Vogue Entertaining magazine which at the time had the doyenne of food, Joan Campbell, as food editor. Reproduced with permission by Kyle Books, an imprint of Octopus Books, distributed in the US by Hachette. Click on the link for the recipe…..Super Simple Creme Anglaise. 1/3 cup cooking oil. Turn the heat down to 160C/gas mark 3 if the surface or edges begin to look too dark. Allow to cool, then turn out on to a board or flat plate. Find out more, The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Made this for afternoon tea with some friends and served it with your creme anglaise. Give it all a good whisk, and keep whisking and watch for the first sign of small bubbles appearing on the surface of the sauce. Mix everything together well, then immediately spoon the mixture into the cake tin over the pear halves, without disturbing their arrangement if possible. At the time the Australian food scene was just emerging and Joan’s influence over many young chefs at the time was formidable. Basically you throw your cream, sugar, egg yolks and vanilla into a heavy based saucepan and turn the heat onto low to medium. Prepare the tin by buttering it well, then lining with baking parchment and buttering it again – generously. Served warm, this is the ultimate winter comfort pudding. preheat oven to 180c on bake, not fan; lightly grease the sides of a 22cm round cake tin, and line the base with baking paper; melt butter in a small saucepan and add brown sugar, stirring till sugar has dissolved pear and caramel base. 3 pears. https://www.bbcgoodfood.com/recipes/sticky-pear-ginger-cake Pear and ginger upside down cake is a little winner of a recipe. Ingredients. Use the ripest pears you can find to ensure the cake is deliciously moist. Thankfully Joan has left us all her legacy of cookbooks with recipes that are just as delicious today as they were when published back in the nineties! preheat oven to 180c on bake, not fan; lightly grease the sides of a 22cm round cake tin, and line the base with baking paper; melt butter in a small saucepan and add brown sugar, stirring till sugar has dissolved We have used a large can of pear halves, drained and then sliced which shortens the time to make it, but still delivers big time on flavour. You need to be a subscriber to join the conversation. caster sugar. Set to one side. Mix in the ground ginger, then the beaten egg, and beat well. 1/4 teaspoon salt. Easy fresh pear cake will quickly become a favorite cake. Boil over a medium heat for three minutes then remove the pan from the heat and set it aside to cool for 10 to 15 minutes. 2 cups chopped or diced and peeled fresh pears. The finished sauce thickens as it cools. 2 tbsp ginger marmalade. Pear and ginger upside down cake is moist, gingery, studded with toasted pecan nuts and topped with caramel sliced pears. https://theviewfromgreatisland.com/fresh-ginger-and-pear-cake-recipe Pear and ginger cake Serving Size: serves 8 Those who know Rose Prince's cake-making will be accustomed to the boiling method that she uses for fruit and spice cakes – it ensures an edge with a lovely chewiness and a soggy inner crumb. Required fields are marked *, Rate this recipe Your email address will not be published. Next you make a gingerbread by mixing the dry ingredients into a bowl, then in a separate bowl mix the wet ingredients which will be a very thin mixture. We like to serve this cake either cold, or warm with a delicious creme anglaise sauce, which is just a simple custard, made with cream and egg yolks. a knob of butter. 2 eggs. First you melt some butter and sugar together until the sugar dissolves, then pour this mix into your cake tin and place the pears on top of the caramel. 2 cups chopped or diced and peeled fresh pears. Anyway you serve it, it’s a winner of a dessert recipe. https://www.euphoricvegan.com/2016/12/pear-ginger-spice-cake.html Place a piece of cling wrap over the top of the sauce to stop a ‘skin’ forming, and refrigerate. 1/3 cup cooking oil. Pear and ginger marmalade cake. Pear, stem ginger and sesame cake This is somewhere between a cake and a pudding, and consists mainly of fruit, with minimal amounts of flour, sugar … 2 eggs. It was delicious and everyone was impressed. ★☆ This is almost a cross between a cake and a pudding and is just as happy being served for morning or afternoon tea, or after dinner. The Vogue recipe calls for fresh pears that have been peeled, cored and sliced. Sign up to receive delicious recipes right in your inbox! It’s oh so moist, gingery, studded with pecan nuts and topped with sweet, caramel pears. Put the butter, sugar and both the syrups in a pan together with two tablespoons of water and bring the mixture to the boil. Serve cut into thick slices. mixed spice. https://www.tasteofhome.com/recipes/upside-down-pear-gingerbread-cake 3/4 cup white granulated sugar. 1/4 teaspoon salt. https://www.telegraph.co.uk/recipes/0/pear-ginger-cake-recipe 2 teaspoons baking powder. Hi Helen, Thanks so much for your lovely comment, we know that the anglaise and pear and ginger upside down cake is a delicious marriage from experience. Making this pear and ginger upside down cake is super easy. Regards, Jo and Jen, Your email address will not be published. Bake for 50-70 minutes, until the cake feels firm when pressed. How to prepare. You can of course serve it with some vanilla ice cream, whipped cream or just as is. You will need a 20cm square cake tin with a loose base, or a similar 25cm round tin. Thank you Jo and Jen. 1 1/2 cups all-purpose flour. Mix the wet and dry ingredients together and pour this over the pears and bake. Read our community guidelines in full, Camembert and chestnut Christmas crackers recipe, Red cabbage with pickled pineapple recipe, Carrots with blood orange and pomegranate recipe, Jacket potatoes with cauliflower cheese topping recipe, One-tin roast guinea fowl Christmas dinner for two recipe, Lemonade waffles with lemon and rosemary butter recipe, Fried eggs and potato rösti with infused maple syrup recipe, Blackened salmon (or wild halibut) with stir-fried vegetables recipe, How to make sherry-baked pears stuffed with chocolate and marzipan, Chocolate and caramel-hazelnut cake recipe, 2-3 pears (depending on your pan), peeled and halved.