The pear and ginger cake is a real treat for the palate, made with juicy and sweet yet tangy Kaiser pears, all enhanced by the aromatic taste of ginger. In this soft cake, I used fine cornmeal and sunflower oil. This pear and ginger cake is naturally lactose-free. The amount of sugar is minimal, but those who prefer a sweeter taste can use up to 120 g.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 3 Kaiser pears
- 3 eggs
- 5 tbsp sugar
- 5 tbsp sunflower oil
- 2/3 cup fine cornmeal
- 1 cup all-purpose flour
- 1 tsp fresh ginger (grated)
- 2 tsp baking powder
- 1 lemon
Tools
- 1 Grater
- 1 Bowl
- 1 Mixer
- 1 Pan
Steps
Grate the lemon zest and set aside.
Peel the pears and slice 2 of them thinly.
Place the sliced pears in a bowl and moisten with half of the lemon juice.
Blend the other pear with the remaining lemon juice.
Beat the eggs with sugar, grated ginger, and lemon zest.
Add the oil in a thin stream while continuing to beat until the mixture is light and fluffy.
Add the flours with the baking powder, mixing with the beaters on low speed.
Finally, add the pear puree.
Mix gently and pour into a previously oiled pan of 22 cm.
Arrange the pears on the cake.
Bake in a preheated static oven at 350°F for 45 minutes.
Remove from oven and let cool.
Serve sprinkled with powdered sugar.
Tips
It can be stored for 3 days at room temperature in a cake container.
The amount of sugar can be increased up to 120 g.
The amount of sugar can be increased up to 120 g.
The amount of sugar can be increased up to 120 g.
The amount of sugar can be increased up to 120 g.
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