I have once again proved to myself that my willpower is non-existent, at least when it comes to the buying of new cookery books, and in this case more specifically, baking books. Yes, the new Primrose Bakery Book jumped into my basket as I walked around the supermarket a few days ago. I did have a quick flick through it though first, to make sure there were recipes in there that I wanted to make. There were.
When I got home I started looking through properly and deciding what to make first. A very tough decision because, as with their last book on cupcakes, there are so many things in there I wanted to make. However, with all of the beautiful autumn fruit around at the moment I couldn't help but see the ginger pear cake calling out to me from the page.
It took quite a while to pull together - there's a creamed butter and sugar mixture to be spread onto the base of the tin, then the pears to peel, slice and arrange and then the cake to make, with lots of different ingredients, but none of it was difficult (apart from trying to find all of my spices! I have a sneaking suspicion that my ground cloves are well out of date, but never mind).
As the book has only just been released I can't find any mention of this recipe on the internet and I followed it quite closely so don't feel it is right to reproduce it. For my own memory and notes I used 2/3 of the topping ingredients and two pears and then changed the spice mix a little. I ended up using 2tsp ground cinnamon, 2tsp ground ginger, about 1/4tsp ground cloves and probably about 1/2 tsp ground nutmeg (but I got bored grating it!!!).
I used my springform tin and because I know this tin has leaked in the past, wrapped it in some tin foil before putting it in the oven. I'm very, very glad I did, because most of my sticky topping appeared to be trying to escape from the tin when I took it out of the oven. Sticky is an understatement too, I'm so glad I caught it in the tin foil!
Really weirdly, when I cut into the cake I found that there were some very odd tunnels in it. I'm wondering if this is an effect caused by the sugar/butter combination in the base of the tin somehow traveling up through the cake mixture - any other ideas?
Really good cake though - nice subtle pear flavour in the topping, combined with the stickiness of the caramel type layer and then the soft cake underneath, all interspersed with delicious bits of chopped ginger - you can just see one in the picture above.