Gingerbread cake with pears and caramel
While the cake is baking, prepare the caramel. Pour the sugar into a saucepan or frying pan and let it melt into caramel. Heat the cream in another saucepan or in the microwave. Pour the hot cream over the caramel (be careful, the mixture will splatter) and stir vigorously.
Ingredients · Servings For a 20 cm mold
- 165g butter
- 225 g plain wheat flour
- 120 g almond flour
- 2 tsp baking powder
- 150g brown sugar
- cardamom
- 3 eggs
- 120 ml milk
- 3 tbsp ginger (fresh)
- 5 pcs pear
- 200 g caster sugar
- 50g butter
- 240 ml whipping cream
- 1 pinch salt
Method · 1 h 55 min
- Preheat the oven to 170°C. Grease a 20cm cake tin with butter and sprinkle with flour. Mix together the dry ingredients – plain flour, almond flour, baking powder, brown sugar and cardamom.
- In another bowl, whisk together the eggs, milk, and butter. Add the grated ginger and mix.
- Gently fold the wet ingredients into the dry ingredients. Peel, core and dice three pears. Gently fold into the batter.
- Pour the batter into a greased and lined pan. Peel the remaining two pears and cut them into thin slices. Arrange the slices decoratively on the batter.
- Place the cake in the preheated oven and bake for about 1 hour. After this time, use a skewer inserted into the dough to check whether the cake is cooked inside - if the skewer comes out dry, the cake is ready. If the dough is still raw inside, cover the cake with foil and continue baking.
- While the cake is baking, prepare the caramel. Pour the sugar into a saucepan or frying pan and let it melt into caramel. Heat the cream in another saucepan or in the microwave. Pour the hot cream over the caramel (be careful, the mixture will splatter) and stir vigorously. If some of the sugar hardens, nothing happens: continue to cook the mixture over low heat, stirring occasionally until the sugar dissolves. Finally, add the butter, salt and cook over low heat until the caramel sauce has the consistency of honey.
- Remove the baked cake from the oven and let it stand in the tin on a wire rack for ten minutes. Then remove the tin and let the cake cool. Transfer to a serving plate and drizzle a little caramel sauce over the cake. Slice and serve with the remaining caramel and, if desired, whipped cream. SOMETHING EXTRA Do you love salted caramel? That would also go well with the cake. Add more salt to the caramel sauce or use salted butter.