Recipes by Di Swann
1. Preheat oven to 180°C. Grease and line the base of a 22cm springform cake tin with baking paper.
2. Cream butter, brown sugar and Cottee’s Maple Flavoured Syrup until light and fluffy. Gradually add the beaten eggs a small amount at a time to avoid the mixture curdling.
3. 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. Place the drained Wattie’s Pear Quarters on top of the cake, placing them cut side down onto the mixture.
4. Bake for 40-45 minutes until cooked. A skewer inserted into the middle of the cake will come out clean. Place cake on a cooling rack for 15 minutes. Remove from the cake tin. Brush the warm cake with the glaze. Serve warm with custard, cream or ice cream.
Mix the cornflour with 1 tablespoon of cold water to form a paste. Place the maple flavoured syrup into a saucepan. Stir in the cornflour over a medium heat until thickened and boiling. Remove from heat. Allow to cool a little before brushing onto the cake.