Ripe pears soften into a buttery top layer above a ginger-scented sponge. A short rest before turning the cake helps the fruit settle and release cleanly from the tin.
Ingredients
- 2 medium, firm-ripe Pears
- 175g, softened, divided Unsalted butter
- 150g, divided Caster sugar
- 1 tbsp Lemon juice
- 175g Self-raising flour
- 3 large Eggs
- 1 1/2 tsp Ground ginger
- 2 tbsp Milk
- 1/8 tsp Fine salt
Method
- Heat the oven to 180°C (160°C fan). Grease a 20cm round cake tin and line the base with baking paper. Melt 25g of the measured butter and use it to coat the paper and sides.
- Peel, halve and core the pears, then cut each half into 5mm slices. Toss gently with the lemon juice. Arrange the slices in overlapping circles across the tin base.
- Drizzle the remaining melted butter over the pears and sprinkle with 50g of the measured sugar. Set the tin aside while you make the sponge.
- Beat the remaining softened butter with the remaining 100g sugar for 2–3 minutes until pale. Beat in the eggs one at a time, then stir in the ground ginger.
- Sift the self-raising flour and salt together. Fold them into the mixture with the milk just until no dry flour remains; avoid overmixing.
- Spoon the batter over the pears in small dollops, then spread gently to the edge without shifting the fruit. Bake for 38–45 minutes until risen and a skewer through the centre comes out clean.
- Rest the cake in the tin for 10 minutes. Run a thin knife around the edge, place a serving plate over the tin and carefully invert it while wearing oven gloves. Lift off the tin and peel away the paper.
- Cool for at least 20 minutes before slicing so the topping settles. Serve warm or at room temperature.
Allotment tip
Choose pears that are ripe enough to smell fragrant but still firm; very soft pears release excess juice and can make the cake top slippery.