Ginger cake

6-inch cake, serves 6-8 people

Experience

I made it twice, in August and September 2021. It’s very pretty. I made it in 2/3 proportions, and Matthaeus and I struggled to eat the whole thing in one week. I halved the caramel, it’s really too much.

Ingredients

Cake

• 11/2 cup (225 g) flour
• 2 1/4 tsp baking powder
• 1/4 + 1/8 tsp salt
• 1 cup (200 g) brown sugar
• 1 tbsp powdered ginger
• 1/4 cup crystallized ginger
• 1 tsp cinnamon
• 150 g butter, melted, cooled
• 3 eggs, whisked
• 1/4 cup (60 ml) milk

Poached pears

• 4-5 cups of water
• 1/2 cup brown sugar
• 6 firm ripe pears
• 1 tbsp lemon juice

Salted caramel

• 1/4 cup + 2 tbsp light brown sugar
• 1/4 cup water
• 1/4 cup heavy cream
• a pinch of sea salt

Recipe

Cake

1. Oven = 180 C.
2. Grease and line the base a round 6 inch cake pan with baking paper.
3. Chop crystallized ginger finely. Melt and cool butter. Whisk eggs.
4. Combine flour, brown sugar, powdered ginger, crystallized ginger and powdered cinnamon in a bowl. Whisk in butter, egg and milk. Pour into pan.
5. Bake for 45 minutes or until a skewer inserted into the center comes out clean.

Poached pears

1. Peel pears, slice off bottom to make them stand.
2. Pot, medium-high heat. Combine water, sugar and lemon juice.
3. Bring to a boil, stir to dissolve the sugar, then gentle simmer.
4. Submerge pears in the simmering liquid. Simmer the pears 30 minutes, until a knife inserted directly into a pear meets little resistance.

Caramel

1. Small pot, high heat. Combine brown sugar and water, bring it to a boil.
2. Simmer until the sauce is reduced, thicker and takes on a dark golden brown color (8 to 10 minutes).
3. Stir in cream, reduce the heat to medium-low and simmer until very thick (2 to 3 minutes). Add salt.

Assembly

1. Serve the cake. Cover with chocolate chunks or something like that.
2. Place the poached pears.
3. Pour the caramel sauce over the pears and cake.

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from sugaretal