This pear, ginger and oat cake with a dark chocolate drizzle is dense and moist and perfect for afternoon tea. The ground oats add a slight crunch to this cake which goes really well with the tender pears.
Pear, ginger and oat cake with a dark chocolate drizzle
- 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
Preheat the oven to 180°C. Generously grease a deep 22cm x 8cm loaf tin, ensuring that you also grease the sides.
Sift the flour, baking powder and salt together. Stir in the oats.
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.
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.
Bake for 35 – 45 minutes. It should be golden on top and firm to the touch.
Allow to cool for 15 minutes in the tin and turn out onto a cooling rack.Allow to cool to room temperature.
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.