Pear and ginger loaf cake

Autumn, Recipes, Winter

This is a lovely tea time treat that makes great use of a real British classic winter fruit. It is relatively low in sugar for a cake and has lots of flavour from the ginger, which also has fantastic anti-inflammatory properties.

150ml maple or agave syrup
3 eggs
250g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
100g butter, melted
1 large pear (200g to 250g approximately)
30g fresh ginger, grated

Preparation: 20 minutes. Cooking 50-60 minutes

Pre-heat the oven to 170C. Grease and line a loaf tin.

Remove the skin from the pear, cut in half then cut three thin half slices. Core and finely chop the rest.

Put the syrup in a large mixing bowl or stand mixer and beat in the eggs one at a time.

Sieve together the flour, baking powder, bicarbonate of soda and cinnamon and add to the egg mixture. Once well combined, slowly pour in the melted butter and beat to a smooth mix.

Fold in the chopped pear and grated ginger and transfer the mixture to the loaf tin. Decorate the top with the three pear slices.

Bake for 50 to 60 minutes, or until the top springs back when pressed gently. Be careful using the skewer test as if you go through a piece of pear, it will stop the skewer coming out clean!

Leave to cool for a few minutes before turning out into a wire rack to finish cooling.

 

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