I followed the basic recipe exactly, using ground ginger instead of cinnamon, ginger preserve instead of orange marmalade, lemon zest instead of orange zest and three diced 'fun-sized' pears instead of chopped apples.
Once again, I was surprised at how light a cake made from all wholemeal flour turned out, especially as there wasn't a great deal of baking powder in the recipe. The ginger made it's presence felt, without being overwhelming, which is just as well, as pears are quite a delicate flavour.
6 comments:
Wow, that looks so good! Lovely flavours and textures - perfect for this time of year!
This looks and sounds wonderful. A lovely combo and perfect for this time of year. Just my kind of cake
Oh yes, that looks delicious Suelle. I like my cakes to have that slightly puddingy quality. Ginger and pear sound lovely together, though I'm not sure I've tried it. My memory gets more shocking by the day.
That does look good. I can almost taste it. What ginger preserve did you use, was it the preserved ginger you buy in syrup or more of a jam type preserve?
Leo - I used the jam type of ginger preserves, as it's very similar to marmalade.
Love pear and ginger together; this looks delicious - just right for this lovely Autumn weather.
Post a Comment