From the experimental farmhouse kitchen
Pear, ginger and walnut cake.
Cuts into ten slices, though this has not been independently verified.
Created and tested at Blackbird Farm. Quantities, timings and portions are approximate; results may vary with ingredients, equipment, weather, interruptions and appetite.
Ingredients
- 175 g softened butter
- 175 g soft brown sugar
- 3 eggs
- 175 g self-raising flour
- 1 tsp ground ginger
- 2 ripe pears, peeled and diced
- 75 g walnuts, roughly chopped
- 2 tbsp syrup from a jar of stem ginger
Method
- Heat the oven to 180°C, or 160°C fan. Grease and line a 20 cm round cake tin.
- Beat the butter and sugar until pale. Add the eggs one at a time, beating well after each addition.
- Fold in the flour and ground ginger, followed by the pears and walnuts.
- Spoon into the tin and bake for 45–55 minutes, until a skewer comes out clean. Brush with the ginger syrup while warm, then leave to cool.