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Winter ginger, pear and almond cake
dessert recipes | serves 16
This flourless upside-down cake, with a base of ginger-poached pears, is spicy, sweet and satisfying. And because this uses ground almonds instead of flour, its suitable for gluten-intolerant friends and family members.
1. For the pears, put 400g of the sugar in a pan with the ginger, vanilla pod and 700ml water. Bring to the boil, then simmer for a few minutes for the flavours to develop. Using a spoon, carefully lower the pears into the hot liquid and simmer for 10 minutes, until tender. Remove the pears from the liquid and set aside to cool.
2. Line the base of a 25cm springform cake tin with baking paper. Combine the remaining 150g sugar and 100ml water in a pan and place over a high heat, simmering until it turns a dark golden brown, about 15 minutes. Stir in the butter until you get a caramel, then pour it into the cake tin. Cut the cooled pears into slices and carefully arrange them in the warm caramel.
3. Preheat the oven to 180C/gas 4. For the cake, beat the butter and sugar with a whisk until smooth (an electric one will be best for this). Add the eggs one at a time, mixing well after each one. Add the almonds and mix to combine. Pour the cake mixture over the pears and bake in the oven for 3035 minutes, or until firm to the touch. Leave to cool in the tin, then remove and carefully flip upside down to serve.
Recipe Dean McClumpha
from Issue 33
ingredients 200g butter
200g caster sugar
200g eggs (approx 4)
220g ground almonds
Caramelised ginger pears
550g caster sugar
300g ginger, grated
1 vanilla pod, split