This is the first cake recipe that has worked successfully in my joke of an oven, and so will always have a special place in my heart. It is a recipe from the Books for Cooks in Notting Hill’s Favourite Recipes series which I have had for many years but avoided due to a disastrous attempt at making their sour cream blueberry cake many years ago, which refused to set after several hours of cooking, and eventually ended up in a pubble on my kitchen floor. This is luscious, and not overly sweet due to the addition of the pears, which are probably my favourite dessert fruit, although I never eat them normally. I did not have treacle, and used golden syrup to excellent effect. I also lowered the pear content as I don’t know where books for cooks expected you to fit all of them. But as reflected in the recipe, I think this would be nice with a pear layer in the middle of the cake, but feel free to just top it. This make a 24cm cake.
For the topping:
- 75g butter
- 125g brown sugar
- 2 pears
For the cake
- 175g self raising flour
- 1/2 teaspoon baking soda
- 1 tbsp cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 2 eggs, beaten
- 175g brown sugar
- 125g treacle or golden syrup
- 150ml milk
- 100g melted unsalted butter
- Preheat the oven to 180C.
- Grease and line a 24cm cake tin.
- First make the topping by melting the butter and sugar together until bubbling, creamy and toffee-like
- Pour into the base of the tin..
- Top with a layer of pear slices.
- To make the gingerbread, mix all the dry ingredients well, then slowly beat in the eggs, milk, syrup and butter.
- Beat well for 2-3 minutes.
- Pour half into the cake tin.
- Add another layer of chopped pear.
- Pour the remaining batter in.
- Cook for about 45-55 minutes, or until a skewer comes out clean.
- Turn out onto a plate and leave to cool.
- Best served immediately.