Pear And Ginger Cake
2 Tbsp unsalted butter
1/2 cup ground almonds
3 eggs
125ml (1/2 cup) milk
1 3/4 cups caster sugar
1 Tbsp grated fresh ginger
2 cups plain flour
2 tsp baking powder
3-5 pears, cored and sliced lengthways
Icing sugar
Preheat oven to 180°C. Butter a round 20cm cake tin with 1 tablespoon of butter. Sprinkle in half of the ground almonds and shake them around so that they stick to the buttered cake tin.
Put the eggs, milk, sugar, ginger, flour and baking powder into a food processor or large bowl and process or mix to make a thick batter. Fold the pears into the batter then spoon the mixture into a cake tin. Sprinkle the top of the batter with the remaining almonds and dot with the rest of the butter.
Bake for 1 1/2 hours, check to see if it’s cooked through, remove and cool. Dust with icing sugar and serve with whipped cream. Serves about 8-10.