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!

Pear Cake and Fresh Ginger

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.
Le coin français
Gâteau au gingembre frais et aux poires

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.

Posted in Breakfast, Cakes, Dessert, Fruit | 30 Comments

30 comments

  1. 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 !

  2. I wish we Americans had an afternoon cake eating ritual. No matter, I shall have to make it my own. Your cake sounds delicious!

  3. What a wonderful recipe. Thanks so much for sharing and participating in SHF Ginger.

    I will definitely be bookmarking this one!

  4. Même sur les routes de France, tu nous gâtes ! Je me souviens de celui-là, je l’attendais avec impatience !

  5. This looks delicious and I’d love to make it. Are you grinding your own almond flour or using a commercial brand?

  6. 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!

  7. I like the idea of using fresh ginger…as opposed to powdered ginger. I’m sure this cake is just fantastic with tea!

  8. The pear cake with fresh ginger looks absolutely delicious and baked to perfection. Bravo!

  9. 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”?

  10. Wonderful receipe – makes a brilliant cake. And I agree with you, no more sugar than your recommendation. Completely perfect. Thanks for sharing it.

  11. Pingback: pear and ginger cake « kitchen window

  12. Bea, I made your fresh ginger and pear cake la few days ago and it was absolutely divine!!
    Merci pour cette delicieuse recette!

  13. I just made this cake for my son’s birthday… mostly for the grown-ups. :) It was really lovely. The ginger, the almonds, the pears all perfectly complemented each other. I used a starkrimson pear that was in season and local to Portland, OR. It had the same sturdiness as the bosc, but a sweeter flavor. It was excellent. Thanks for the great recipe, Bea! I’m going to keep it in my file.

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