Photo0546[1]It was a very funny mixture; first of all there was only a very small amount of plain flour (plus baking powder) and a large amount of ground almonds, secondly, although I had followed the recipe precisely and with the correct sized tin, there was hardly enough mixture to cover the halves of pear. I cooked it for the correct amount of time (50-70mins, I cooked it for an extra 15) but when I turned it out and turned it over, there was an actual puddle of wet, yes wet mixture in the middle, which you may just be able to see in the picture. I put it back in the oven upside down so the pears were on top for another 15mins and it was just about cooked – yes I know ginger cake should be gooey – but not runny!

However… once we came to eat it, yes it was very nice… but I still am not sure the rcipe is quite correct! I’ll investigate and try again because it does look lovely with the halves of pear showing, golden and yummy!

http://www.telegraph.co.uk/foodanddrink/recipes/10271730/Pear-and-ginger-cake-recipe.html

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