Sunken Pear and Black Gingerbread Cake
A delightfully autumnal recipe from Konditor & Cook. The sunken pear and black gingerbread cake is best served warm with a drizzle of fresh pouring cream.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
Cooking tools:
- Hand mixer
- Cake pan
- Aluminum foil
- Oven
- Stove
- Saucepan
- Sifter
- Mixing bowl
- Skewer
- Plate
Ingredients
- 250g plain flour
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 2 tsp bicarbonate of soda
- 175g light soft brown sugar
- 200ml milk
- 175g salted butter, softened
- 175g black treacle
- 2 medium eggs, lightly beaten
- 75g salted butter
- 150g light soft brown sugar
- 4 large or 6 small pears, such as Conference, peeled, quartered and cored
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