Pear & Ginger Cake

Use firm-ripe Williams pears for this cake. When you press the blossom end of the pear with your thumb, it should yield to gentle pressure. Softer pears will immediately turn to a watery purée if you try to grate them. This cake, and the apple variation that follows it, utilise the grated fruit as a means of retaining moisture in the baked cake. While each contributes a dimension of flavour to the cake, it’s one that successfully blends with the seasonings to create a moist harmonious finis