Sticky Pear And Ginger Cakes

Topped with a ginger-spiked syrup, these are little bites of fruity spice.

The ingredient of Sticky Pear And Ginger Cakes

• 315g 1 1 2 cups caster sugar
• 375ml 1 1 2 cups water
• 4cm piece fresh ginger peeled sliced
• 2 firm beurre bosc pears peeled quartered cored
• 125g butter at room temperature
• 205g 1 1 4 cups lightly packed brown sugar
• 3 eggs at room temperature
• 75g 1 2 cup self raising flour sifted
• 40g 1 4 cup plain flour sifted
• 1 teaspoon ground ginger
• 55g 1 2 cup almond meal
• 60ml 1 4 cup sour cream
• 1 tablespoon brandy

The Instruction of sticky pear and ginger cakes

• combine caster sugar water and ginger in a saucepan over medium heat bring to boil stirring to dissolve sugar simmer without stirring for 5 minutes add pear cook turning for 10 15 minutes or until tender cool strain reserving 375ml 1 1 2 cups syrup
• reheat oven to 180c grease eight 185ml 3 4 cup rectangular cake pans line with baking paper use electric beaters to beat butter and 1 cup of brown sugar in a bowl until pale and creamy add eggs 1 at a time beating well after each addition fold in combined flour and ground ginger fold in almond meal and sour cream divide among pans top with pears pressing down gently bake for 30 minutes or until a skewer inserted into centres comes out clean cool in pan for 5 minutes transfer to a rack to cool
• combine the reserved syrup brandy and remaining brown sugar in a saucepan over medium low heat stir for 5 10 minutes or until thick drizzle the syrup over the cakes

Nutritions of Sticky Pear And Ginger Cakes

calories: 577 185 calories
calories: 23 grams fat
calories: 11 grams saturated fat
calories: 88 grams carbohydrates
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calories: 6 5 grams protein
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