Saturday, 6 May 2017

Pear, Ginger and White Chocolate Cake

I think I have told you before that I love cooking shows,  my new fave is a show called My Life In France with Sarah Sharratt.  It is a great look at rural France and local ingredients and recipes.  This cake is based on one by Sarah but changed up to allow me to eat it.

It is Pear season here in Australia and I love finding new ways to use fruit and keep things interesting.  These can be made as one large cake, in Texas muffin tin size for desserts or as cupcakes for the family through the week.  Great addition to the kids lunchbox.  It is also easy to change up if you are baking for dairy or nut intolerant family members.

150 gm butter, room temperature
1 cup caster sugar
3 eggs
2 cups self raising flour
1 cm ginger grated or 1/2 teaspoon ground ginger
2 pears, cut into cm cubes
1 cup white chocolate chips

Peel and dice pear and place in cold water with a squeeze of lemon, this stops it going brown.

Beat your butter and sugar until light and fluffy.

Make sure you drain and dry your pear, it won't be fully dried however you don't want a soggy cake.

Beat in your eggs individually, beat for 2 minutes between each addition.  Beat in flour.  Scrape the sides to make sure it is all combined.

Gently stir through the pear and chocolate chips.

Scoop into a buttered and floured texas muffin tin.  Bake at 180 C, if baking as one cake bake for 50 to 60 minutes, if in texas muffin tin for 30 minutes and as cupcakes for 20 minutes,

Allow to cool.

Dust with icing sugar.

Serve warm with hot custard or ice cream.

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