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Archive for June, 2015

A heavy, moist ginger cake with chunks of pear for balance.

image

200g butter
200g dark brown sugar
1/2 cup of treacle
2 tablespoons of fresh ginger

200ml milk
2 large eggs, beaten

1 1/2 cups of self raising flour
2 teaspoons of ground ginger

2 Packham pears. Peeled and cubed
Brown sugar for sprinkling.

Method
Preheat oven to 180c fan forced

Melt butter, sugar and treacle in a small saucepan.
Stir until dissolved and smooth.
Add the fresh ginger.
Remove from heat, sit until cool.

Add the cool milk, whisk.
Add the beaten eggs, whisk.
Add the flour and ground ginger, whisk.
Fold through the pear (alternatively layer slices of pear in pretty patterns on the top).
Sprinkle with brown sugar.

In a lined brownie pan (makes serving easier) place in the oven.
Lower the temperature to 150c.
Bake for 1hr 10minutes.
Check with skewer.
Remove from the oven and cool in the pan for 15 minutes before placing on a cooling rack fora further 60 minutes.
Store in an airtight container.

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