Pear ginger chocolate cake recipe
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- Dish type
- Cakes with fruit
- Pear cake
This pear cake is made with tinned pears so you can make it year-round.
4 people made this
IngredientsMakes: 1 cake
- 280g plain flour
- 1/4 teaspoon bicarb of soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 60g dark chocolate, grated
- 1 teaspoon vanilla extract
- 4 tablespoons finely diced crystallised ginger
- 115g butter, softened
- 280g light brown soft sugar
- 3 eggs
- 240ml pear juice (or syrup from the tinned pears)
- 4 tinned pears, diced
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Preheat the oven to 180 C / Gas 4. Butter a 23cm springform cake tin.
- Combine the flour with the bicarb soda, all the spices, the chocolate, vanilla and ginger in a mixing bowl.
- Cream together the butter and sugar until fluffy. Beat in the eggs one by one. Add the pear juice and stir.
- Add the butter mixture to the flour and mix until smooth Fold in the pears.
- Transfer the mixture to the cake tin and distribute it evenly. Bake till a tester comes out clean, about 45 minutes. Let cool slightly in the tin, then transfer to a wire rack and cool completely.
If you want to use fresh pears, use two large firm pears. Core and peel them. To the bottom of a saucepan large enough to fit the pear halves, add just enough water to cover. Bring to the boil, then reduce heat and simmer till soft, about 10 to 12 minutes depending how large and hard the pears are. Let cool in the liquid, then remove and drain. Use as described above.
Reviews & ratingsAverage global rating:(5)
Pear Cake This post may contain affiliate links. Please read my disclosure policy. Quick and easy pear cake recipe (pear upside down cake) that’s soft, moist and made with simple ingredients. Perfect Fall/Autumn or Thanksgiving dessert. If you have a tonne of pears lying around, you are going to LOVE this pear cake recipe (pear upside down cake). It was inspired by this Homemade Pineapple Upside Down Cake. Also, since it is Fall, check out this Old Fashioned Applesauce Cake or this Apple Cake or this Apple Pie Cake. What to make with overripe pears or apples?
And like apples, pears are in season now. The garden trees are filled with fresh and ripe pears and apples, and we don&rsquot always know what to do with them. Well, there are actually so many ways. You can use pears just like you use apples, the flavors pair well with a lot of the same things. I think pear works better with chocolate and ginger, while nothing beats apples and cinnamon (although pears are great with cinnamon too!). I&rsquove got a lot of recipes using overripe apples, but you may very well switch them up for overripe pears:
- Ginger Pear Bellini: fun and festive and super easy to make.
- Hot Mulled Apple Cider: add the same amount of pear + some fresh ginger!
- Simple Caramel Apple Pie Cake: same here, pear + ginger is fantastic
- Honey Brie Apple Toast: change up the game with mascarpone and maple syrup. Or maybe chevre!
- Caramelized Onion, Mushroom and Apple Puffs: who am I to say apples and pears can only be used in sweet dishes?
There are also a ton of recipes from my fellow bloggers that I&rsquom keen on trying with my overripe pears, especially this apple pita pie, poached pears, homemade apple butter, a Norwegian apple cake and of course a delicious fresh pear pie.
RECIPE + VIDEO: PEAR DARK CHOCOLATE GINGER CAKE
200g butter, softened
200g caster sugar
4 free-range eggs
1 tsp vanilla extract
200g ground almonds
50g plain flour
2 ripe pears, peeled and each cut into thin segments
1 knob of fresh ginger, peeled and finely grated
100g dark chocolate chips, 70% cocoa solids
For the icing
150g butter, softened
2 cups icing sugar
½ tsp ground ginger
100g cream cheese
1 tsp vanilla extract
For the decorations
Handful chocolate chips, roughly chopped
Fresh flowers (optional)
Preheat oven to 180°C fan bake. Line a baking tray with baking paper.
First, make the cookie. In the bowl of an electric mixer, beat the butter and icing sugar until pale and fluffy. Add the flour, ginger and sea salt, and combine until the mixture just comes together. Place the cookie dough onto the prepared baking tray and using your palms press out to 1cm thickness.
Bake for approximately 15 minutes until just golden around the edges.
Set the cookie aside to cool and firm up.
Meanwhile, make the cake. Line 2 x 22cm cake tins with baking paper.
In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Beat in the eggs, one at a time, along with the vanilla.
Gradually fold in the ground almonds, flour and salt and mix until just combined. By hand fold through the chocolate and ginger.
Evenly divide the batter between the 2 cake tins and spread out to the sides. Dot in the pear slices and press them down lightly into the batter.
Bake for approximately 30 minutes. The cakes are ready when golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.
Allow the cakes to cool for around 10 minutes before turning out onto a cooling rack.
Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter by itself until smooth. Add the icing sugar and beat on high until seriously light and fluffy. Gradually add the cream cheese, followed by the vanilla and ginger. The icing should be smooth, creamy and thick.
When the cake is fully cool, spread half of the icing onto one layer, and place the other layer directly on top. Finally, neatly spread the rest of the icing over the top of the cake and decorate with some cookie crumble, chopped chocolate chips and fresh flowers if using. You won’t need to use all the cookie so store the rest of it in an airtight container for up to one week.
Serve at room temperature. Refrigerate in an airtight container for up to three days.
- 3/4 cup butter, plus more for greasing
- 3/4 cup sugar
- 3 large eggs
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon salt
- 1 cup flour
- 1 cup almond meal
- 1 large pear peeled and cut into 1/4-inch cubes (e.g., William pears)
- 1 ounce 70 percent dark chocolate cut into 1/2-inch cubes (optional)
- 1/4 cup sliced almonds
Butter 4 (4-inch diameter) individual oven-proof ramekins or pots and set aside. With a hand mixer or in a standing mixer fitted with a paddle attachment, beat together the butter and sugar until pale and fluffy. Add the eggs and ginger and beat until well combined. Add the salt, flour and almond meal and mix on low speed until just combined. Using a spatula, gently fold in the pear cubes.
Divide the batter evenly between the ramekins or pots. If you would like to add the chocolate (and I highly recommend you do!) this is the point where you can bury a few cubes into each pot. If making one large cake, fold in the chocolate with the pears. Be sure to cover the chocolate with the batter. Sprinkle over the sliced almonds. Place the filled ramekins onto a sheet pan and bake for about 30 minutes or until a toothpick inserted comes out clean. If you are making the larger cake and not using the small pots, you will need to bake the cake for 50-60 minutes.
Gluten-free Caramelised Upside-Down Ginger & Pear Cake
Beautiful upside-down cake with caramelised pear topping. This Dairy-free, Gluten-free and Paleo recipe is made with olive oil, ground almonds and honey.
Upside-down cakes are simple to make, involving nothing more taxing than lining the bottom of a cake tin with caramel and fruit, and pouring over a cake batter. Yet they invoke a delightful élan when flipped over to reveal a beautiful halo of caramelised fruit. For this reason, upside-down cakes are generally baked in a larger tin, to maximise the topping to cake ratio. Accordingly, they rely on a denser cake mix which can withstand the weight of the fruit.
The key to success in an upside-down cake is to use a juicy fruit that is capable of liquefying the caramel during cooking. If the fruit does not release enough juices during cooking, then the caramel will simply harden into impenetrable shards. Good candidates include apples, apricots, peaches, pears and – of course – the classic pineapple rings. However, you can make an upside-down cake with dried fruits if you first poach them in a liquid such as fruit juice or alcohol to plump them up.
The second most important point relates to making the caramel itself. As you boil honey and water, the mixture gradually darkens and develops bitter tones – it is these bittersweet notes that distinguish a caramel from a syrup. If you do not cook caramel for long enough, then it is too light and too sweet – a thin imitation without any complex roasty flavours. If you cook caramel for too long, then it becomes too dark and too bitter. For best results, simply monitor the colour carefully and stop as soon as you achieve a deep amber colour.
This was great! I made it for a fall dinner party and the flavors were spot on. I sliced the pears and arranged them carefully in the pan with brown sugar and butter, as recommended in previous reviews. It made a beautiful presentation. I served it with a dollop of whip cream and a bit of dark chocolate. Perfect! I may make it for Christmas dinner, it was that good.
I found this recipe years ago It was great. Miost tasty and very yummy.lent my book to a freind and never got it back
One of the best cakes I've ever made, and so so easy! I followed others advise and arranged the pears on 1:1 creamed butter and brown sugar (1/4c each). I replaced the light molasses with treacle which gave the cake a lovely rich but mild burnt caramel flavor and a great crumb. I replaced the allspice with cardamon and nutmeg, and PLEASE PLEASE don't leave out the pepper!
Pears didn't caramelize because the recipe didn't instruct to melt butter in the bottom of the pan before layering pears. Also, too dry. Otherwise, tasty.
I made this for the first time for a dinner party and received rave reviews. I added 1/2 stick butter and brown sugar to the pan and put in the oven to melt before adding the pears and the batter, made a wonderful topping. I didn't have light molases so used half what the recipe called for - perfect! Used the pepper and it added a wonderful subtle layer of flavour. Also I made in a spring form pan which worked beautifuly. Yummy, and leftovers still good 2 days later. Will definitely make again!
This was the BEST cake I've ever made. It was better the 2nd day, after it had a chance to settle in.
My group of 8 loved this. I thought it might be too spicy but was wrong. It was excellent. I made it the day before and served it at room temp with real whipped cream. yummie.
The cake is beautiful, with a soft texture. The freshly ground pepper adds a bit of zing. I had to substitute maple syrup for the molasses and the cake seemed fine. I put a tbsp of crystallized ginger on the pear layer but didn't feel it was necessary as the cake is very spicy to begin with. I baked mine in a 9 in springform pan because my regular cake pans do not have 2" sides. It took a bit longer to cook than the recipe indicates.
Every time I make this cake, it gets rave reviews it's delicious with unsweetened, or very lightly sweetened, whipped cream, and I usually add a generous handful of chopped crystallized ginger to the pear layer. mmmmm.
This was delicious. The liquid sugar used was golden syrup, popular in NZ. My friend made it first, and served it with thick unsweetened yogurt. It is a good marriage of sweet and tangy! Enjoy.
I really did not like this cake. I made it for my family of 10 and nobody else did either. I really dont think I messed it up either. It was way to strong of a flavor. The moasses overwhelmed it.
De-lish! Would like to try the butter/brown sugar with the pears as suggested by another reviewer to get the gooey effect, but this was terrific as is anyways. I drizzled some store bought caramel over the top - perfect fall dessert without huge effort.
The version I have of this recipe calls for a 1:1 butter and brown sugar topping, that you cream and spread onto the pan before placing the pears and walnuts. The topping is really crucial I think, it is all gooy and caremlized afterwards, and helps get the cadke out of the pan.
Fabulous and easy cake. Very sophisicated flavor. Definitely keep the black pepper. It adds a bit of mystery to this delicious cake.
Absolutely fabulous. Make sure you let the cake sit before you turn it over. The pears will stick if you don't! Wonderful spicy flavour. Don't leave out the pepper!
This is fabulous! I usually like to try a recipe a few times before writing a review but this was so good last night that I just had to speak up. I didn't have cake flour so I used 2 TBSP cornstarch and rest all purpose flour to make a cup of cake flour. I also omitted the blk pepper. Just didn't sound right and some reviewers suggested it. I actually baked mine in a bundt cake and I put the sliced pears all over. Served it warm with vanilla ice cream and freshly whipped cream. SO GOOD! I'm having it cold now for breakfast!
This is a wonderful gingerbread type of cake with pear on top. be careful and use a pan with high sides (springform?)
We needed something for Thanksgiving dinner that could be made in advance but not refrigerated, and travelled well. This fit the bill. Nice flavors, and easy to make. Were I to make again, Iɽ carmelize sugar and add this in before the pears to give it some color. I took the advice of another reviewer and omitted the black pepper. Great the next morning.
This was easy to make and delicious. I sweetened the whipped cream, and added a little bourbon. I also sprinkled some chopped crystallized ginger over the top, which made it extra good. Next time I think i will incorporate the crystallized giger into the batter itself. Used parchment and had no trouble getting the cake out of the pan.
This is a very easy and wonderful dessert. I baked in in a spring form pan and it was perfect. I served it warm with whipped cream and one of my guests ate it again for breakfast with his coffee. a big hit.
One of those incredibly easy but sophisticated tasting recipes. Definitely best if it's served slightly warm. Don't change a thing!
This cake is quite easy to make, it tastes and smells fantastic and it looks great too. I lined the pan generously with butter to solve the problem of the cake sticking to the pan. Would definitely make this again!
My boss gave me some yummy pears from Harry & David so I searched Epicurious and found this recipe to try out on my family for Christmas dinner. The only alteration I made to the recipe was to use full flavor molasses instead of the light flavor since it was all I had. It definitely made the cake dark and rich and probably a little more spicy than it was intended to be but everyone still really liked it. I didn't use parchment as some other reviewers did and I didn't have any problems with the cake sticking to the pan. I would definitely make this recipe again, although next time I might try it with the light molasses and see what a difference it makes.
I used parchment paper as another reviewer suggested and felt it worked well. In fact the parchment didn't cover the entire bottom of the pan, and where it wasn't, I did notice the pears sticking. I, also, could only find regular molasses, but felt it wasn't too over powering. A definite make again, and might even try adding walnuts next time.
Loved this cake! It was easy to make, not too sweet, made for pretty presentation, tasted great. I did use parchment on the bottom. Didn't change one ingredient. Baking time was right-on target for good finished product.
Cut out a circle of baking paper that is roughly 2cm/¾in larger than the base of a 20cm/8in springform or loose-based round cake tin. Grease the sides of the tin and place the paper circle in the base, pressing up the sides slightly. This will help hold the caramel.
For the pears, make a caramel by melting the sugar in small, deep saucepan over a low heat until golden brown, stirring only once most of the sugar has melted. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Add the butter and stir with a long-handled wooden spoon very gently until melted. Take the pan off the heat and stir in the rum and ginger syrup until the sauce is smooth. Leave the caramel to stand for 15–20 minutes, or until it cools enough to coat the back of a spoon, stirring occasionally. Place a baking tray on the bottom of the oven to catch any caramel that leaks out of the cake tin and preheat the oven to 180C/160C Fan/Gas 4.
While the caramel is cooling, peel the pears, cut into quarters and remove the cores. Cut each pear quarter into 3–4 long slices. Place the pear slices in the caramel and turn to coat. Arrange the pear slices in a fan shape in the bottom of the prepared cake tin.
For the cake mixture, add all of the ingredients to a food processor and mix until smooth. Alternatively, place all of the ingredients in a large mixing bowl and beat with a wooden spoon until a smooth mixture is formed. Gently spoon the mixture over the pears and smooth the surface. Bake for 35–40 minutes, or until the cake is well risen, firm to the touch and a skewer comes out clean when inserted into the middle.
Using oven gloves to protect your hands, carefully loosen and remove the sides of the cake tin. Place a serving plate over the cake and carefully turn over. Remove the tin base and baking paper. This needs to be done while the cake is warm otherwise the caramel will harden and the cake will be more difficult to remove.
Slice and serve the cake warm with ice cream as a dessert or by itself as a teatime treat.
Easy fresh pear cake will quickly become a favorite cake.
2 cups chopped or diced and peeled fresh pears
3/4 cup white granulated sugar
1 teaspoon vanilla extract
2 tablespoons butter, melted
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup chopped walnuts or pecans
In a bowl combine sugar with diced pears and mix together with a spoon. Add the eggs, cooking oil, vanilla and melted butter. Mix all with a spoon. In a large bowl whisk together the flour, salt, baking powder, ground ginger, cinnamon and cloves. Combine the flour mixture with the pear mixture and stir all ingredients together with a spoon until all ingredients are wet. Spray an 8 x 8 baking dish with cooking oil. Pour in cake batter and sprinkle nuts on top. Bake in a preheated 350 degree oven for 35 to 40 minutes or until center tests done. We don’t think this cake needs frosting but we do sprinkle on some powdered sugar before serving. Makes 1 cake. Enjoy!
Ginger chocolate pear
Find out how to make and serve this restaurant-level dessert in the comfort of your own home.
Ginger chocolate ganache
- 480 g good-quality milk chocolate
- 240 ml fresh cream
- 15 g liquid glucose
- 30 g ginger juice (squeezed from grated ginger)
- pinch ground ginger
- pinch sea salt
- 70 g unsalted butter
- 6 firm, ripe pears
- 750 ml bottle Moscato wine, or other sweet dessert wine
- 400 g caster sugar
- 400 ml water
- 1 cinnamon stick, broken in half
- 2 tbsp honey
- 2 cm piece fresh ginger, peeled, and finely chopped
- 1 tsp vanilla bean paste
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 5 hours
You will need a piece of granite or marble for this recipe, placed in the freezer for 8 hours-overnight before use.
1. To make the ginger chocolate ganache, place milk chocolate in a mixing bowl. Boil the cream, glucose, ginger juice, ground ginger and salt in a saucepan. Pour it over the milk chocolate and whisk together to combine.
2. Place cling wrap on the surface of the bowl, touching the ganache, and leave at room temperature for 5 hours to firm.
3. To make the poached pears, peel the pears and leave the stem on. To create a smooth finish, rub the exterior of the pear with a scourer.
4. In a saucepan large enough to hold all the pears, combine the wine, sugar and water, cinnamon stick halves, honey, ginger and vanilla over medium heat. Bring the mixture to a simmer, stirring occasionally, until the honey has melted.
5. Add the pears, reduce the heat to low, and simmer for 25-30 minutes (if the pears are small reduce the cooking time by 5 minutes), turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool completely. These can be stored in the fridge while you finish the other preparation.
6. To make the chocolate nest, place a piece of granite or marble in the freezer, preferably overnight. Melt the chocolate in a plastic bowl in the microwave for 30 seconds at a time, stirring in between each application of heat until just melted. Place the chocolate in ziplock bag or a paper piping cone and cut a small amount off the tip.
7. Remove the frozen stone from the freezer and place it on a tea towel on the bench. Pipe lines of chocolate onto the surface of the frozen stone. Lift the lines of piped chocolate and twist them to create a nest to fit the base of the pear. Leave on the cold stone for up to 10 minutes.
8. To assemble, cut out the cores of the pears from their base. Place half of the firm ganache in a piping bag with a plain round piping nozzle and fill the cavity in the base of the pears with ganache. Place the pears back in the fridge.
9. In a bowl, melt the remainder of the glaze in the microwave stirring at regular intervals. Place the pears on a cake cooling rack with a lined tray underneath. Glaze each pear with the heated ganache and leave on the rack until they stop dripping.
10. Place the chocolate nest on a plate and place the pear directly on top just prior to serving.
- 4 cups peeled, cored and chopped pears
- 2 cups white sugar
- 3 cups sifted all-purpose flour
- 1 teaspoon salt
- 1 ½ teaspoons baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 4 egg whites
- ⅔ cup canola oil
- 1 cup chopped pecans
Combine the pears and the sugar and let stand for one hour.
Preheat oven to 325 degrees F (165 degrees C). Spray a 10 inch bundt pan with non-stick cooking spray.
Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture.
Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared bundt pan.
Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.