GINGER CAKE WITH SALTED CARAMEL POACHED PEARS


For the month of January we are celebrating birthdays for our John L. Scott Bothell and Mukilteo real estate brokers! Our birthday recipe pick this month is this delightful ginger cake. With or without the poached pears, the cake is must make when all you do is throw a handful of ingredients together. It’s a three line recipe only which is what I love.







Ginger Cake Makes a 6 inch round cake that serves 6-8 people.

11/2 cup (225 g) self-raising flour, sifted 1 cup (200 g), firmly packed brown sugar 1 tablespoons powdered ginger 1/4 cup glace/crystallized ginger, finely chopped 1 teaspoon ground cinnamon 150 g butter, melted, cooled 3 eggs, lightly whisked 1/4 cup (60 ml) milk Poached pears, to serve Salted Caramel Sauce, to serve Crushed Chocolate Coated Honeycomb, to serve

Preheat oven to 180 degrees C (160 degrees C for fan-forced ovens). Grease and line the base a round 6 inch (base measurement) cake pan with non-stick baking paper.

Combine the flour, brown sugar, powdered ginger, glace ginger and powdered cinnamon in a bowl. Whisk in butter, egg and milk. Pour into pan.

Bake for 35-45 minutes or until a skewer inserted into the center comes out clean. Set aside for 5 minutes to cool before turning onto a serving plate. Serve with salted caramel poached pears (recipe below) and honeycomb.


Salted Caramel Poached Pears

4-5 cups of water 1/2 cup light brown sugar 6 firm, ripe pears, peeled and bottoms sliced off to make them stand 1 tbsp lemon juice


For the caramel sauce

3/4 cup packed light brown sugar 1/2 cup water 1/2 cup heavy cream a pinch of sea salt

To poach the pears: In a large pot, combine the water and sugar over medium-high heat. Add the lemon juice. Bring the mixture to a boil, stirring to dissolve the sugar, then reduce the heat to maintain a gentle simmer. Submerge pears in the simmering liquid, adding more water, if necessary, to just cover the pears. Cut a piece of parchment paper into a circle just large enough to cover the pot. Ease the paper down into the pot until it is touching the surface of the liquid. Simmer the pears until a knife inserted directly into a pear meets little resistance, about 30 minutes. Remove the pot from the heat and cool the pears completely in the poaching liquid.

To make the sauce: In a saucepan, over high heat, combine the brown sugar and water and bring it to a boil. Reduce heat to medium and simmer until the sauce is reduced, thicker and takes on a dark golden brown color, about 8 to 10 minutes. Carefully stir in cream, reduce the heat to medium-low and simmer until very thick, 2 to 3 minutes more. Add salt.

To assemble/serve : Just before serving top the cooled cake with the pears and drizzle generously with salted caramel sauce. Add the crushed chocolate coated honeycomb (if using).


SOURCE


Happy Birthday to our January Real Estate Professionals!







Dennis Derun

Real Estate Broker

425-582-3424

dennisderun@johnlscott.com

dennisderun.johnlscott.com










Matthew Matulovich

Real Estate Broker

360-739-7216

matulovich@hotmail.com

mmatulovich.johnlscott.com











Linda Nguyen

Real Estate Broker

206-613-9569

lindan@johnlscott.com

lindan.johnlscott.com











Jesi Williams

Real Estate Broker

425-268-8583

jesimw@johnlscott.com

jesimw.johnlscott.com









We are currently hiring new and experienced real estate brokers!

John L. Scott Bothell

18333 Bothell Way NE Suite 107 Bothell, WA 98011

Office Phone: (425) 949-8434

John L. Scott Mukilteo

12221 Village Center Place Suite 103, Mukilteo WA 98275

Office Phone: (425) 493-6400


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