Pear and Ginger Cake — Gâteau au gingembre frais et aux poires
I am so lucky to have prepared this post a while ago and only need to click on “Publish” to share it with you here. Et voilà! I would not have wanted to miss a Sugar High Friday, pour tout l’or du monde! Desserts? Bring them on!
-
Soft
Fruity
Zesty
Gingery
Or
The perfect cake for tea, coffee, for the goûter (remember, it is the 4pm snack). Would you like a slice of cake with your cup of tea or coffee?
I promised you this cake and I am entering it for Sugar High Friday hosted by Ruth at Once Upon a Fest . No more words are needed. For all the ginger pear lovers. Note that I used an existing recipe from my cookbook Fresh but used half of the sugar suggested as I thought it was way too much sugar. I liked it this way, so I cannot imagine what it must be with the full amount of sugar, which was twice as much as I put in!
You need:
- 2 Tbsp unsalted butter
- 2 oz almond flour
- 3 eggs
- 1/2 cup milk
- 11 oz sugar (fine)
- 1 Tbsp grated fresh ginger
- 9 oz plain flour
- 2 tsp baking powder
- 3-5 beurre Bosc pears
- Confectioner’s sugar
Steps:
- Preheat the oven at 350 F.
- Butter a 20 cm springform mold.
- Sprinkle with half of the almonds and shake away the rest.
- Put the eggs, milk, sugar, ginger, flour and baking powder into a mixer and process to get a thick batter.
- Fold the pears in the batter and spoon the mixture in the mold.
- Sprinkle with the rest of almond flour and add a few pieces of butter on top.
- Bake for 1 1/2 hours but check in the course of the cooking time (use a blade knife you insert in the cake, if dry, the cake is cooked).
- Take out and let cool. Dust with confectioner’s sugar and serve.
Ingrédients :
- 30 g beurre
- 55 g poudre d’amandes
- 3 oeufs
- 125 ml lait
- 300 g sucre fin
- 1 càs de gingembre frais râpé
- 250 g farine
- 2 càc rase de levure chimique
- 3-5 poires type Bosc
- Sucre glace
Étapes :
- Préchauffez votre four à 180 C.
- Beurrez un moule de 20 cm à bord amovible.
- Saupoudrez-le de la moitié de poudre d’amandes.
- Mélangez les oeufs, le lait, le sucre, le gigembre, la farine et la levure (dans cet ordre) à l’aide d’un mixeur électrique (ou à la main). La texture de la pâte doit etre épaisse.
- Ajoutez-y les tranches de poires et mélangez delicatement avant de versez la préparation dans le moule. Égalisez-la.
- Saupoudrez avec le reste de poudre d’amandes et de petits morceaux de beurre.
- Cuisez au four pendant à peu pres 1 1/2 heures mais vérifiez la cuisson (avec la lame d’un couteau qui ressort du gâteau sèche si le gâteau est cuit).
- Sortez du four et laissez refroidir avant de démouler. Saupoudrez de sucre glace et servez.
Recipe adapted from Fresh.
27 Comments »
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It looks really tasty… I definitely want to try this recipe.
Ciao.
Comment by Orchidea — On May, 25th, 2006 at 4:20 am
super pour le brunch de dimanche
Comment by AnneE — On May, 25th, 2006 at 4:59 am
lovely!
Comment by Kat — On May, 25th, 2006 at 5:39 am
ça a l’air vraiment très bon !! mima miam! j’ai jamais fait de gâteau avec du gingembre! je me demande quel goût ça peut avoir !
il est très jolie !
Comment by 100g de sucre.. — On May, 25th, 2006 at 6:33 am
that looks perfect for tea time and i can imagine how deliciously aromatic it is.
Comment by ptinfrance — On May, 25th, 2006 at 7:16 am
fan de gingembre et de tes photos tu me tentes….
Comment by mercotte — On May, 25th, 2006 at 8:09 am
I wish we Americans had an afternoon cake eating ritual. No matter, I shall have to make it my own. Your cake sounds delicious!
Comment by Natalie — On May, 25th, 2006 at 8:48 am
What a wonderful recipe. Thanks so much for sharing and participating in SHF Ginger.
I will definitely be bookmarking this one!
Comment by Ruth — On May, 25th, 2006 at 9:40 am
Même sur les routes de France, tu nous gâtes ! Je me souviens de celui-là, je l’attendais avec impatience !
Comment by Liza — On May, 25th, 2006 at 10:29 am
Waou, sublime, really gorgous… I want to eat it…
Comment by Fabienne — On May, 25th, 2006 at 1:19 pm
Just a slice …
Comment by Fabienne — On May, 25th, 2006 at 1:19 pm
Je la note celle-là…en ce moment je mange du gingembre à toutes les sauces!
Comment by Marionnette — On May, 25th, 2006 at 4:06 pm
I’m craving a cup of coffee just looking at the picture
Comment by Gerald — On May, 25th, 2006 at 5:14 pm
This looks delicious and I’d love to make it. Are you grinding your own almond flour or using a commercial brand?
Comment by Catherine — On May, 25th, 2006 at 5:23 pm
What a perfect use of ginger, Bea! I think ginger goes best with cakes. It’s good in cookies, but my favourite is cake. Happy Sugar High Friday!
Comment by Ivonne — On May, 25th, 2006 at 6:50 pm
very pretty, bea! i love desserts that are light on the sweetness, so you can fully enjoy the flavour. well done!
Comment by iamchanelle — On May, 26th, 2006 at 12:10 pm
What a great combination- ginger and pears. Love it! Happy Friday!
Comment by Dianka — On May, 26th, 2006 at 2:37 pm
Encore une photo à tomber pour un gâteau qui a tout pour lui. Ma gourmandise résistera-t-elle ? Tiens et la tienne Béa de gourmandise… si tu as le temps je t’ai fait un p’tit clin d’oeil ici : http://www.feuilledechou.net/2006/05/quelle_gourmande_suisje.html
Comment by Framboise — On May, 26th, 2006 at 3:39 pm
perfect. of course.
Comment by Gabriella True — On May, 26th, 2006 at 10:12 pm
I like the idea of using fresh ginger…as opposed to powdered ginger. I’m sure this cake is just fantastic with tea!
Comment by rowena — On May, 27th, 2006 at 2:31 am
That looks like a wonderful tea-time snack. (And I always try to take tea at work, when I can.)
Comment by Danielle — On May, 27th, 2006 at 4:12 pm
I used to be a real ginger addict. I have calmed down a bit, but will still have to try this cake!
Comment by bcinfrance — On May, 28th, 2006 at 11:45 am
The pear cake with fresh ginger looks absolutely delicious and baked to perfection. Bravo!
Comment by sam — On May, 28th, 2006 at 1:50 pm
Magnifique, je craque pour un gateau!
Comment by Gracianne — On May, 28th, 2006 at 4:22 pm
That is how i love a cake…simplicity and natural…biting from that piece i think i get the taste of the ginger and pears exclusively…no creams and whatever.
Bea, almond flour is different from the “Poudre d’amande”?
Comment by relly — On May, 28th, 2006 at 9:11 pm
ahhh cool, un gateau pas trop dur a faire
Comment by Anakin — On March, 6th, 2008 at 3:39 pm
Wonderful receipe - makes a brilliant cake. And I agree with you, no more sugar than your recommendation. Completely perfect. Thanks for sharing it.
Comment by Helen — On April, 16th, 2008 at 4:37 am