Winter ginger, pear and almond cake

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, it’s suitable for gluten-intolerant friends and family members.


Method

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 30–35 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
• 4 pears
• 20g butter

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