Pear And Ginger Cake
The cooler weather calls for comfort food, and this Pear And Ginger Cake is most certainly comforting, but closer to decadent! It’s not difficult to make either, and it will wow your family and friends into a a state of bliss.
- ¾ cup sunflower oil
- 190g treacle sugar
- 2 slightly beaten, large free-range eggs
- 190g Nutty Wheat wholewheat flour
- 1 tsp bicarbonate of soda
- ½ tsp grated nutmeg
- 2 tbsp grated fresh ginger
- 1 tsp ground ginger
- 3 washed, cored, fresh pears, cut into chunks (do not peel)
Method
- Preheat oven to 160 degrees centigrade
- Grease and dust a 22cm cake tin with flour and line with baking paper
- Whisk the oil and sugar together until well combined
- Gradually whisk in the eggs
- Stir in the flour, bicarbonate of soda, spices and pears and mix well
- Pour the batter into a baking tin and smooth out
- Bake for 50 – 60 minutes, or until a skewer comes out clean
- Cool completely in the tin, then turn it out
This delicious cake is best served as a dessert with fresh, whipped cream. If you want to put a true Makweti spin on it, try it with a cinnamon ice cream. Unbelievable!
