Ginger, Pear and Almond Cake
I always love an excuse to pull out my cake pan, and this recipe is no exception. I’ve been wanting to give it a whirl for a while now, and a quiet evening in was a perfect opportunity. Unfortunately, my quick run to the grocery store failed to turn up any crystallized ginger (in my personal opinion, it should be a baking staple just as much as flour or sugar), and I wanted to preserve that subtle crunch in the cake. Enter sliced almonds. If you have the inclination, toast them first to truly bring out the flavor.
Check out the original recipe here.
3 cups flour
1 tsp baking soda
1 tsp salt
1 1/2 tsp nutmeg
1 tsp ground ginger
2 cups sugar
1/4 cup oil
1/2 cup unsweetened applesauce
2 inch piece fresh ginger
30 oz pears in syrup (2 cans)
1 cup slivered almonds
Preheat the oven to 350 and grease the inside of a 9-inch cake pan.
Combine flour, baking soda, salt, ground ginger, and nutmeg in a medium bowl. In a separate bowl, combine eggs, sugar, oil, and applesauce. Peel and grate ginger, add to the wet mixture.
Remove pears from syrup and dice into small pieces.
Bake for approximately one hour or until the batter is set, checking every 10-15 minutes to ensure the almonds aren’t burning. If they start to brown, cover the cake with aluminum foil and continue baking.