September 1, 2014 by dgarnett2013
Sunken Pear and black gingerbread cake: Konditor & Cook by Gerhard Jenne
Makes a 25cm cake
- 250g plain flour
- 1 tab ground cinnamon
- 1 tab ground ginger
- 2 tsp bicarbonate of soda
- 175g light soft brown sugar
- 200ml milk
- 175g salted butter, softened
- 175g black treacle
- 2 medium eggs, lightly beaten
For the pears:
- 75g salted butter
- 150g light soft brown sugar
- 4 large or 6 small pears, such as Conference, peeled, quartered and cored.
Heat the oven to 150℃. Line a 25cm cake tin with foil. Make sure the sides are covered and there is a lip of at least 1cm all round to contain any juices.
First cook the pears. Put the butter and soft brown sugar in a plan and heat gently until dissolved. Raise the heat and simmer for about 5 mins until it becomes a light caramel; it will look like an even, bubbling cauldron when it is ready.
Pour the caramel into the foil-lined cake tin, then fan the pears out on top like a sunflower, with the rounded part of the pear facing downwards. Set aside.
To make the cake: sift the four with the spices and bicarbonate of soda and set aside.
Slowly heat the brown sugar and milk in a pan (you can use the one you used for caramel). By the time you are ready to use the mixture, it should be starting to simmer.
Using an electric mixer, beat the butter and treacle together until they become paler. Gradually beat in the eggs, then using the mixer on slow speed, add the sifted flour and mix until it is all combined.
Slowly and carefully add the hot milk mix and blend to a runny consistency.
Pour the mixture over the pears in the tin and bake for about an hour, until a skewer inserted comes out clean.
Remove from the oven and leave to cool in the tin for about an hour.
Then turn the cake out upsides down on to a cake board or flat plate and remove the foil.
Be careful not to tear the pears away with the foil. You can avoid this by making a small cut in the foil in the centre of the cake, then gently peel away strips of foil from the centre, moving outwards.
Eaten with all the Pearson grandchildren.