Tuesday 26 November 2013

Wholemeal Pear and Ginger Cake

A while ago, I made a wholemeal apple, marmalade and cranberry cake from this Nigel Slater recipe, and speculated that a pear and ginger version, made with ginger preserves instead of marmalade might work well. I can now report that it worked very well indeed!


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.

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6 comments:

  1. Katharine26 November 2013 at 18:22

    Wow, that looks so good! Lovely flavours and textures - perfect for this time of year!

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  2. Katie27 November 2013 at 06:54

    This looks and sounds wonderful. A lovely combo and perfect for this time of year. Just my kind of cake

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  3. Choclette28 November 2013 at 19:43

    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.

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  4. Unknown30 November 2013 at 07:59

    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?

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  5. Suelle30 November 2013 at 13:32

    Leo - I used the jam type of ginger preserves, as it's very similar to marmalade.

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  6. Snowy1 December 2013 at 13:07

    Love pear and ginger together; this looks delicious - just right for this lovely Autumn weather.

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