SCRUMMY GINGER AND PEAR CAKE WITH TOFFEE SAUCE
The combination of rich, moist dark sponge and sweet fresh pears is sublime!
|Ready to eat dates||150g|
|Bicarbonate of soda||1 tsp|
|WHITWORTHS CASTER SUGAR||150g|
|WHITWORTHS DARK SOFT BROWN SUGAR||50g|
|Butter, at room temperature||125g|
|Ground ginger||1 tsp|
|Peeled, cored, cut into 2cm pieces||3 ripe pears|
|WHITWORTHS LIGHT SOFT BROWN SUGAR||100g|
Preheat oven to 180°C / Gas Mark 4. Line a round 22cm cake tin with non-stick baking paper.
Coarsely chop the dates, place in a heatproof bowl and add the boiling water and bicarbonate of soda. Set aside to cool and then coarsely mash with a fork.
Add the egg and continue to beat for 1 minute.
Sift the flour and cinnamon into the bowl with the date mixture and pears.
Using a large metal spoon fold until well combined.
Pour into the tin and bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Check the cake after 50 minutes and if the top is browning too quickly, cover with a piece of foil and continue to cook.
Place the cream, WHITWORTHS LIGHT SOFT BROWN SUGAR and remaining butter in a small saucepan over medium heat. Cook for 5 minutes, stirring continuously.
Serve the warm cake with a drizzle of toffee sauce.