Pear, Almond, Ginger Syrup Caramel Cake
 
Prep time
Cook time
Total time
 
Recipe By:
Serves: 8
Ingredients
Cake
  • 1½ cups flour
  • ½ cup ground almonds
  • 1½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup demerra or raw sugar
  • 4 eggs, lightly beaten
  • ½ cup butter, melted
  • ¼ cup ginger syrup
  • 6 pears, peeled, cored, and cut into 1"pieces
Caramel Sauce
  • ½ cup ginger sugar syrup
  • ½ cup butter
  • ¼ cup heavy cream, preferably from pastured cows
  • Pinch salt
Instructions
  1. Preheat the oven to 350F. Butter and flour a 6-inch by 8-inch baking pan.
  2. In a medium mixing bowl, combine the flour, almonds, baking powder, salt, and sugar, stirring to combine.
  3. Add the eggs, melted butter, ginger syrup, stirring to thoroughly combine the ingredients.
  4. Fold in the pears.
  5. Pour into the baking pan.
  6. Bake on the middle rack for 50 minutes, until golden brown on the top.
  7. Place the pan on a rack and pour the warm caramel sauce over the top of the cake, smoothing to spread evenly.
  8. Serve warm or at room temperature.
Notes
Will keep refrigerated for 4 days.

A quick cider simple syrup:
½ cup apple or pear cider
½ cup demerra or raw sugar
Simmer cider until reduced by half. Add the sugar and stir until all of the crystals are dissolved.
Recipe by The Gardener Cook at https://www.thegardenercook.com/pear-almond-ginger-syrup-caramel-cake/