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.
29 Comments
O Orchidea ·
It looks really tasty... I definitely want to try this recipe.
Ciao.
A AnneE ·
super pour le brunch de dimanche
K Kat ·
lovely!
1 100g de sucre.. ·
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 !
P ptinfrance ·
that looks perfect for tea time and i can imagine how deliciously aromatic it is.
M mercotte ·
fan de gingembre et de tes photos tu me tentes....
N Natalie ·
I wish we Americans had an afternoon cake eating ritual. No matter, I shall have to make it my own. Your cake sounds delicious!
R Ruth ·
What a wonderful recipe. Thanks so much for sharing and participating in SHF Ginger.
I will definitely be bookmarking this one!
L Liza ·
Même sur les routes de France, tu nous gâtes ! Je me souviens de celui-là, je l'attendais avec impatience !
F Fabienne ·
Waou, sublime, really gorgous... I want to eat it...
F Fabienne ·
Just a slice ...
M Marionnette ·
Je la note celle-là...en ce moment je mange du gingembre à toutes les sauces!
G Gerald ·
I'm craving a cup of coffee just looking at the picture
C Catherine ·
This looks delicious and I'd love to make it. Are you grinding your own almond flour or using a commercial brand?
I Ivonne ·
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!
I iamchanelle ·
very pretty, bea! i love desserts that are light on the sweetness, so you can fully enjoy the flavour. well done! :)
D Dianka ·
What a great combination- ginger and pears. Love it! Happy Friday!
F Framboise ·
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
G Gabriella True ·
perfect. of course.
R rowena ·
I like the idea of using fresh ginger...as opposed to powdered ginger. I'm sure this cake is just fantastic with tea!
D Danielle ·
That looks like a wonderful tea-time snack. (And I always try to take tea at work, when I can.)
B bcinfrance ·
I used to be a real ginger addict. I have calmed down a bit, but will still have to try this cake!
S sam ·
The pear cake with fresh ginger looks absolutely delicious and baked to perfection. Bravo!
G Gracianne ·
Magnifique, je craque pour un gateau!
R relly ·
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"?
A Anakin ·
ahhh cool, un gateau pas trop dur a faire :)
H Helen ·
Wonderful receipe - makes a brilliant cake. And I agree with you, no more sugar than your recommendation. Completely perfect. Thanks for sharing it.
C Cristel ·
Bea, I made your fresh ginger and pear cake la few days ago and it was absolutely divine!!
Merci pour cette delicieuse recette!
K kim ·
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.