Who could resist a warm dessert cake drizzled with creamy custard? Pear and ginger is a match made in heaven, and when teamed with a delicious maple glaze nothing can beat it.
What do I need ?
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
150 g softened butter
½ cup soft brown sugar
¼ cup Cottee’s Maple Flavoured Syrup
2 eggs, beaten
1 tsp baking soda
¾ cup milk
2 cups flour
1 tsp baking powder
2 tsp ground ginger
410 g can Wattie's Pear Quarters in Clear Fruit Juice, drained
2 tsp cornflour
½ cup Cottee’s Maple Flavoured Syrup
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How do I make it ?
1. Preheat oven to 180℃. 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.
Glaze 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.