Best Pear And Ginger Cake With A Maple Glaze From New Zealand Recipes

PEAR AND GINGER CAKE WITH A MAPLE GLAZE FROM NEW ZEALAND

Steps:

• . Preheat oven to 180°C
• Grease and line the base of a 22cm springform cake tin with baking paper.
• Cream butter, brown sugar and Maple Syrup until light and fluffy.
• Gradually add the beaten eggs a small amount at a time to avoid the mixture curdling.
• Dissolve baking soda in the milk.
• Sift flour, baking powder and ground ginger into the creamed mixture, alternately with the milk, mixing carefully until combined.
• Spoon mixture into prepared tin and place the drained pear on top of the cake, placing them cut side down onto the mixture.
• Bake for 40-45 minutes until cooked.
• Place cake on a cooling rack for 15 minutes, then remove from the cake tin.
• Brush the warm cake with the glaze. Serve warm with custard, cream or ice cream.
• To make the glaze mix the cornflour with 1 tablespoon of cold water to form a paste.
• Place the maple syrup into a saucepan, stir in the cornflour over a medium heat until thickened and boiling. Remove from heat and allow to cool a little before brushing onto the cake.

PEAR & GINGER LOAF CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment, ensuring the parchment comes 2cm above the top of the tin. Beat the butter and sugars together until pale, then gradually stir in the eggs and vanilla extract. Fold the flour, baking powder and a pinch of salt into the mix, then quickly stir through the stem ginger and pears. Pour the mixture into the loaf tin, smooth the surface, then bake for 1 hr - 1 hr 10 mins or until a skewer inserted in the centre comes out clean. Allow to cool in the tin.
• To make the glaze, mix the syrup with 1 tsp water and the sugar. Poke the surface of the loaf all over with a skewer, then pour on the syrup. Serve warm with cream, or allow to cool completely.

GINGER PEAR CAKE

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F. Lightly spray a 9 by 13 by 2-inch baking dish with vegetable cooking spray. Line the pan with parchment or waxed paper.
• Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the pears and cook, stirring occasionally, until golden brown, about 7 minutes. Stir in 1 tablespoon of the brown sugar and 1 teaspoon of the pumpkin pie spice and remove pan from the heat.
• Whisk the flour, ginger, the remaining 1 teaspoon of pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
• In another bowl, whisk the milk, molasses, and remaining brown sugar. Add the eggs and whisk until smooth. Use a spatula to stir the molasses mixture into the dry ingredients to make a thick liquid batter.
• Heat the water and remaining 2 tablespoons butter in a small saucepan until just boiling. Whisk the hot water into to the batter until just combined. Stir in the pears. Pour the batter into the prepared pan. Bake in the center of the oven, until a toothpick inserted into the center comes out clean, about 40 minutes.
• Cool cake in the pan on a rack. Cut into 12 squares. Dust with confectioners' sugar before serving, if desired.