Pear ginger cake

February 2, 2014 · by · in Cakes · Leave a comment

Proud to welcome this Mojo original…

Pear ginger cake

Serves 6-8

INGREDIENTS

For the cake

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2/3 cup rolled oats, pulsed a few times in blender
  • 1/2 cup chopped pecans
  • 3/4 cup plus 1 tablespoon of sunflower oil
  • 1 1/4 cups superfine sugar
  • Heaping 1/4 cup chopped crystallized ginger
  • 1 large egg
  • 1 large egg yolk
  • 2 large egg whites
  • Pinch of salt
  • 5 ounces grated pear (about 1 pear peeled and quartered)

For the icing

  • 6 ounces cream cheese, at room temperature
  • 4 tablespoons butter, at room temperature
  • 4 teaspoons honey
  • 4 tablespoons confectioners sugar

DIRECTIONS

  • Generously grease an 8-inch springform pan with butter and lightly sprinkle with flour.  Preheat the oven to 325 degrees F.
  • Sift together the flour, cinnamon, cloves, ground ginger, baking powder, and baking soda and set aside.
  • In the bowl of a stand mixer with paddle attachment, beat the sunflower oil and sugar on medium speed for about 1 minute.   Add the egg and egg yolk and continue to beat until combined.   Switch the mixer to low speed and add the pear, rolled oats, pecans, and dry ingredients.  Don’t over mix.  Transfer the mixture to a large bowl.
  • Wash and dry the stand mixer bowl and then add the egg whites and salt.  Beat on high speed unit firm peak forms.  Fold the egg whites into the pear mixture, but don’t over mix.
  • Pour the cake into the prepared cake pan and bake for approximately 40 minutes or until a cake tester comes out clean.  Cool completely.
  • For the icing, beat the cream cheese in a stand mixer with paddle attachment until light and smooth on medium high speed.  Remove the cream cheese to a small bowl.  On medium high speed, beat the butter in the stand mixer bowl with the confectioners sugar and honey until light and smooth.  Add the cream cheese back into the mixture and beat quickly until combined.  Spread the icing on the cake.

Photography by Maria Stelmach

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