Ingredients for Pear And Ginger Cake With A Maple Glaze From New Zealand
- 175g softened butter
- 200g brown sugar
- 250ml maple syrup
- 3 large eggs
- 1 tsp baking soda
- 100ml milk
- 250g all-purpose flour
- 2 tsp baking powder
- 2 tsp ground ginger
- 2 ripe pears
- 2 tbsp cornflour (cornstarch)
- 1 tbsp cold water
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How to Make Pear And Ginger Cake With A Maple Glaze From New Zealand
- Preheat oven to 180°C (350°F).
- Grease and line the base of a 22cm springform cake tin with baking paper.
- In a large bowl, cream together 175g softened butter, 200g brown sugar, and 100ml maple syrup until light and fluffy.
- Gradually add 3 large eggs, one at a time, mixing well after each addition.
- In a separate bowl, dissolve 1 tsp baking soda in 100ml milk.
- In another bowl, sift together 250g all-purpose flour, 2 tsp baking powder, and 2 tsp ground ginger.
- Alternately add the dry ingredients and the milk mixture to the wet ingredients, beginning and ending with the dry ingredients, mixing gently until just combined.
- Gently fold in 2 ripe pears, peeled, cored, and sliced.
- Pour batter into the prepared tin and arrange pear slices on top, cut-side down.
- Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 15 minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, prepare the glaze:
- In a small saucepan, whisk together 2 tbsp cornflour (cornstarch) and 1 tbsp cold water until smooth.
- Add 150ml maple syrup and stir constantly over medium heat until the mixture thickens and boils.
- Remove from heat and let cool slightly before brushing over the cooled cake.
- Serve warm or at room temperature with custard, cream, or ice cream.
Nutrition Information (Approximate per serving)
Sodium
124 g
Sugar
1163g
Fat
422g
Carbs
179g
