This pear-ginger cake fits this recent sunny weather perfectly.
Fruit cakes are the best cakes to prepare in the summer. Depending on the fruits used they can be sweet and at the same time slightly acidic and refreshing.
Before the summer I was waiting impatiently for fresh strawberries, raspberries, blueberries. Before they arrived though, I had to settle for pears 🙂
It was not a problem, because I like them very much and they fitted in the cake just nice.
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Start the preparation of the cake with the caramel. This will not the traditional kind of caramel because it will be neither melted nor heated. Whip sugar and margarine in a bowl until it becomes fluffy.
Line a baking tin with baking paper and pour butter and sugar mixture on the bottom.
Peel the pears, cut them into eight parts. Arrange the slices on the butter-sugar mixture.
Pour eggs with sugar and salt in a pot. Whisk until the mixture becomes fluffy and the sugar mostly dissolves.
Sift flour into a separate bowl, add the baking powder, baking soda, nutmeg, cinnamon and ginger. Pour milk into another bowl and add lemon juice to it. Mix and leave for 5 minutes.
Add the dry ingredients to the eggs whisked with sugar and salt. Mix thoroughly. At the end, gradually add the milk with juice. Pour the mixture on the previously arranged pears in the baking tin.
Heat the oven to 180 degrees Celsius. Bake the cake for about 40 to 50 minutes.
The pears you use must be soft. Hard pears will not bake so well, and the cake simply will not be as tasty.
You can replace the pears with apples.
The baking tin I used was round-shaped and it had a diameter of 25 centimetres.
I used the darkest kind of brown muscovado sugar. I would recommend using clear muscovado sugar. I used dark ones because that was the only type available.
Do you like fruit cakes? If yes, try our recipe for Strawberry foam cake.
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