Pear and Ginger Cake

Name: Pear and Ginger Cake
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 1 stick 4 tablespoons (3/4 cup) butter, plus more for greasing the pots; 3/4 cup sugar; 3 large eggs; 1 teaspoon freshly grated ginger; 1/2 teaspoon salt; 1 cup flour; 1 cup almond meal; 1 large Bartlett pear, peeled and cut into 1/4-inch cubes; 1 ounce dark (70 percent) chocolate, cut into 1/2-inch cubes, optional; 1/4 cup sliced almonds

Recipe courtesy of Sarah Sharratt

Watch how to make this recipe.

Pear and Ginger Cake

0 Reviews

I like to serve this cake in individual ovenproof pots that I have. It's fun to have a mini pot for each guest, and it is yet another way I can use these pots I bought ages ago! If you don't have individual pots or ovenproof ramekins that are 4-inches in diameter, use a 7-inch cake pan. The pear and ginger go wonderfully together and are also nicely complemented by the almond powder. An easy dessert perfect for making use of autumn pears.

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

605

Total Fat

26

Saturated Fat

5

Carbohydrates

81

Dietary Fiber

7

Sugar

48

Protein

16

Cholesterol

147

Sodium

347

Total: 1 hr
Active: 30 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

605

Total Fat

26

Saturated Fat

5

Carbohydrates

81

Dietary Fiber

7

Sugar

48

Protein

16

Cholesterol

147

Sodium

347

Total: 1 hr
Active: 30 min

Ingredients

1 stick 4 tablespoons (3/4 cup) butter, plus more for greasing the pots

3/4 cup sugar

3 large eggs

1 teaspoon freshly grated ginger

1/2 teaspoon salt

1 cup flour

1 cup almond meal

1 large Bartlett pear, peeled and cut into 1/4-inch cubes

1 ounce dark (70 percent) chocolate, cut into 1/2-inch cubes, optional

1/4 cup sliced almonds

Directions

Special equipment:

four 4-inch ovenproof pots or ramekins

Preheat the oven to 350 degrees F. Butter four 4-inch diameter individual ovenproof pots or ramekins and set aside.
With an electric mixer fitted with the paddle attachment, beat together the butter and sugar until pale and fluffy. Add the eggs and ginger and beat until well combined. Add the salt, flour and almond meal and mix on low speed until just combined. Using a spatula, gently fold in the pear cubes.
Divide the batter evenly among the pots. If you would like to add the chocolate (and I highly recommend you do!), this is the point where you can bury a few cubes into each pot. (If making one large cake, fold in the chocolate with the pears.) Be sure to cover the chocolate with the batter. Sprinkle the sliced almonds over the top of the batter. Place the filled pots onto a baking sheet and bake until a toothpick inserted comes out clean, about 30 minutes. (If you are making the larger cake and not using pots or ramekins, you will need to bake the cake for 50 to 60 minutes.) Transfer the pots to a wire rack to cool slightly before serving.