• Pear, ginger and oat cake with a dark chocolate drizzle

    Serves: 6
    Cooking Time: 1 hour 30 mins

    Ingredients

    • 120g (1 cup) cake flour
    • 10ml (2 tsp) baking powder
    • pinch of fine salt
    • 60g oats, finely ground with a food processor
    • 125g butter, room temperature
    • 150g brown sugar
    • 1 large egg
    • 20ml (4 tsp) crystallised ginger, finely chopped
    • 1 x 400g tin pears, drained and sliced
    • 100g dark chocolate
    • 80ml (¼ cup) fresh cream
    • vanilla ice cream, to serve, optional

    Instructions

    1

    Preheat the oven to 180°C. Generously grease a deep 22cm x 8cm loaf tin, ensuring that you also grease the sides.

    2

    Sift the flour, baking powder and salt together. Stir in the oats.

    3

    In another bowl, cream the butter and 140g of the sugar together for a few minutes until light and creamy. Whisk the egg and ginger in and then add the sifted ingredients. Mix until just combined. Transfer to the tin.

    4

    Add a layer of sliced pears, pushing them in slightly to ensure that they form part of the cake when baked.Sprinkle the remaining sugar on top.

    5

    Bake for 35 – 45 minutes. It should be golden on top and firm to the touch.

    6

    Allow to cool for 15 minutes in the tin and turn out onto a cooling rack. Allow to cool to room temperature.

    7

    Melt the chocolate and cream over a double boiler until smooth. Allow to cool down for 10 minutes, then drizzle over the cake and serve with vanilla ice cream.

     

    ×
    Exit mobile version