It’s Autumn, and finally the temperature in Melbourne has dropped a little!
I was lucky enough to receive a windfall of Barlett pears from my neighbour, however I noticed that the markets are full of these pears at $1 a kilo, so it was obviously a bumper year for them this year!
I’ve had my eye on this flavour combination for a while and had a couple of ideas that I wanted to throw together. Hope you enjoy it!
To see the video of this yumminess being put together Youtube Sticky toffee pear and ginger cake
Make this indulgent dessert for sweet-tooths, on the day and dish it up warm, with double cream or good quality vanilla bean ice cream.
Sticky Toffee Pear and Ginger Cake
For top and sauce
160g brown sugar
3 medium firm pears
handful of naked/ glace ginger roughly chopped
2 cups dried dates
2 cups boiling water
1 1/2 tspn bicarbonate of soda
100g softened butter
150g brown sugar
3 large eggs
1/2 tspn vanilla paste
195g self raising flour
Method top and sauce
Place butter and brown sugar into a small pan. Place over medium heat and stir until smooth.
Pour into an 8 or 9 inch cake pan (or 3 x 5 inch pans, 2 x 6 inch pans)
Peel and slice pears. Place them in a fan pattern into the sauce to cover the base of the pan.
Chop ginger coarsely and sprinkle evenly over the pears.
Preheat oven to 175C
Roughly chop dates and place in a bowl. Pour over boiling water and then add bicarbonate of soda. Mix together and leave for 5 minutes.
Cream butter and sugar until light and fluffy.
Add eggs and vanilla and beat until well combined.
Use a food processor, hand held blender, or hand beater to whizz the date mixture until it is smooother but still a little chunky.
Add 1/3 of the flour to the butter mixture and beat until just combined.
Add 1/2 date mixture and beat until just combined.
Repeat with flour and then the date mixture.
Add the last of the flour and beat until just combined. A light touch with the mixing will ensure your cake is nice and soft!
Spoon cake batter gently over the pears.
Bake 8 inch pan for 50-60 min at 175C or until skewer comes out clean when tested.
(Bake 5 or 6 inch tins for about 40-50 minutes or until skewer comes out clean when tested.)
Cool in tin.
Invert onto a plate to serve while it is still warm and serve with double cream or good quality vanilla ice cream mmmmmmm. Enjoy!