PEAR AND GINGER CAKE WITH A MAPLE GLAZE FROM NEW ZEALAND
This recipe has been submitted for play in ZWT8 - Australia/New Zealand. This recipe was found at Wattie's - Food in a Minute website. This cake sounds wonderful, another recipe that I will be trying, but I will be using maple syrup instead of the flavored syrup, I think it will taste much better.
Provided by Baby Kato
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 12
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.
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