Pears with a Ginger Sponge

I decided to make the Pears with a Ginger Sponge from the Cosmic Cookbook. Even though it required a few steps they came at an ease and before you knew it, the cake was in the oven baking. I feel there could be many interpretations, using different fruit depending on season and availability, of this cake in the future. This recipe does require the use of a scale to measure most ingredients due to how it is presented however by all means you can research and work out the measurement conversions, if you wish. If using tin pears, like did, just drain the liquid from the pears and slice them lengthwise. This cake is also scrumptious with lashing of custard on the second day. 

I am reposting the recipe to possibly entice you to try your hand at this delicious dessert, whether you are an Aries or not, you will not be disappointed.   

Pears with a Ginger Sponge

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serves at least 4 - serve with a lightly whipped cream, flavoured with lemon and sugar.

For the pears: 

2 oz/50g unsalted butter plus extra for the tin

3 large pears

3 oz/75g brown sugar

juice of 1 lemon

For the sponge:

4 oz/125g unsalted butter

4 oz/125g caster sugar

2 eggs

6 oz/175g self raising flour

1 teaspoon baking powder

1/2 teaspoon ground ginger

4 pieces crystallized or preserved ginger

up to 5 fl oz/150ml milk

Grease an 8 inch/20cm cake tin with butter. Use a tin with a fixed base.

Peel, quarter and core the pears. Slice them lengthwise. Put the brown sugar, butter and lemon juice in a small saucepan. Heat gently to dissolve then boil vigorously for about 5 minutes to make a good syrup. Tightly arrange the pears in concentric circles in the bottom of the cake tin. Pour the syrup over them.

Make the sponge by creaming the butter and sugar until light. Beat in the eggs gradually. Sift in the flour, baking powder and ground ginger. Chop the crystallized ginger and fold into the mixture. Add enough milk to make a dropping consistency. Pour over the pears and bake in a preheated oven at 375ºF/190ºC/Gas Mark 5 for about 60 minutes. 

Test with a skewer. Run a knife round the sides, then turn out and serve while warm.