Pear and Ginger Cake With a Maple Glaze from New Zealand

Recipe by Baby Kato
READY IN: 1hr 5mins
YIELD: 1 cake




  • . Preheat oven to 180°C
  • Grease and line the base of a 22cm springform cake tin with baking paper.
  • Cream butter, brown sugar and Maple Syrup until light and fluffy.
  • Gradually add the beaten eggs a small amount at a time to avoid the mixture curdling.
  • Dissolve baking soda in the milk.
  • Sift flour, baking powder and ground ginger into the creamed mixture, alternately with the milk, mixing carefully until combined.
  • Spoon mixture into prepared tin and place the drained pear on top of the cake, placing them cut side down onto the mixture.
  • Bake for 40-45 minutes until cooked.
  • Place cake on a cooling rack for 15 minutes, then remove from the cake tin.
  • Brush the warm cake with the glaze. Serve warm with custard, cream or ice cream.
  • To make the glaze mix the cornflour with 1 tablespoon of cold water to form a paste.
  • Place the maple syrup into a saucepan, stir in the cornflour over a medium heat until thickened and boiling. Remove from heat and allow to cool a little before brushing onto the cake.