Ginger & Pear Cake with Toffee Sauce
Ginger & Pear Cake with Toffee Sauce
Whitworths Sugar
10-12 Slices
25 minutes
70 minutes
Cake
Ingredients
- Ready to eat dates - 150g
- Boiling Water - 250ml
- Bicarbonate of Soda - 1 tsp
- Whitworths Caster Sugar - 150g
- Whitworths Dark Soft Brown Sugar - 50g
- Butter, At room temperature - 125g
- Large Eggs - 1
- Self-raising Flour - 225g
- Ground Ginger - 1tsp
- Peeled, cored, cut into 2cm pieces - 3 ripe pears
- Whitworths Light Soft Brown Sugar - 100g
- Butter - 100g
- Double Cream - 150ml
Directions
Preheat oven to 180°C / Gas Mark 4. Line a round 22cm cake tin with non-stick baking paper.
Coarsely chop the dates, place in a heatproof bowl and add the boiling water and bicarbonate of soda. Set aside to cool and then coarsely mash with a fork.
Beat the Whitworths Caster Sugar and Whitworths Dark Soft Brown Sugar and butter in a large bowl until pale and creamy.
Add the egg and continue to beat for 1 minute.
Sift the flour and cinnamon into the bowl with the date mixture and pears.
Using a large metal spoon fold until well combined.
Pour into the tin and bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Check the cake after 50 minutes and if the top is browning too quickly, cover with a piece of foil and continue to cook.
Toffee Sauce
Place the cream, Whitworths Light Soft Brown Sugar and remaining butter in a small saucepan over medium heat. Cook for 5 minutes, stirring continuously.
Serve the warm cake with a drizzle of toffee sauce.