I have watched the leaves fall from the tree outside my window countless amount of times, it is that time of year when I appreciate fruit such as apples and pears more so than usual. This recipe is light and warming after returning home from a refreshing long walk with your new favourite dog. But the stem ginger refreshes the palette so you don't get too stuck into the comfort during a cold season ahead.
- 100 grams of butter
- 100 grams of self raising flour
- 2 teaspoons of baking powder
- 2 teaspoons of ground ginger
- 100 grams of golden caster sugar
- 100 grams of ground almonds
- 4 large ripe pears
- 3 free-range large eggs
- 75 grams of stem ginger in syrup
- A handful of flaked almonds
1. Turn the fan oven onto heat at 160º and line the base of a 23cm spring form tin with a spot of butter and greaseproof paper.
2. Weighing out the flour, baking powder and ground ginger, sieve into a large mixing bowl. Add the golden caster sugar and ground almonds, set aside for fruity goodness.
3. Peel, core and chop the pears into chunks, place into the dry ingredients bowl to create a light coating around the pears. Drain the stem ginger and cut into small chunks.
4. Melt the butter over a low heat (or the microwave) and beat three eggs in a separate bowl. Roughly make a well in the centre of the bowl for the butter and eggs to be added and carefully mixed in. I used a spatula to bring the outside dry ingredients into the centre and then making long lines in the mixture to help create an even consistency.
5. Pour the cake mixture into the springform tin, using a spatula to spread over evenly. Scatter over the flaked almonds for an aesthetic touch and crunch! Bake in the oven for 30 - 40 minutes until the cake is golden and firm.
6. Leave to cool in the tin for fifteen minutes or so before removing the sides. Slice and serve with a delicious hot cup of milky coffee, macchiato or caffé latte. (which I didn't do.)