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Carrot, pear and ginger cake

Carrot, pear and ginger cake

Just the other day I went for what in Germany they call Kaffe und Kuchen, or coffee and cake. It’s pretty self descriptive, right? Just in case, I’ll elaborate. You take a friend or two, pick a nice place to sit at and have a chat on a Sunday afternoon (or any other afternoon, for that matter) and you order cake and coffee. Tea works too.

So I saw this lonesome piece of cake that had a lovely hand-written sign next to it that claimed: Carrot, pear and ginger cake. And I thought to myself: what an absolutely amazing combination, why haven’t I thought about it before?

Once my friends and me had tried it and given it a solid thumbs up as verdict, I decided to try my luck at making my own. It has taken a while to perfect, because it’s a hybrid between cake and pie: it has a first layer of delicious carrot sponge, then a layer of delightfully spiced pear, and a crumbly top which adds just the right amount of crunch. I took inspiration from this German apple crumble cake. I definitely cannot be modest about this one: it really is a cracker!

  • 250g all-purpose flour
  • 60g granulated sugar
  • 25g light brown sugar, firmly packed
  • 1 tsp baking powder
  • 1 tbsp ground cinnamon
  • dash of salt
  • 1 tbsp fresh ginger, peeled and grated
  • 2 eggs
  • 125ml water
  • 35ml vegetable oil
  • 150g grated carrots
  • 2 pears, peeled and sliced thinly
  • lemon juice
  • brown sugar for sprinkling

 

  • 750g flour
  • 125g butter
  • 100g sugar
  • 1 tbps cinnammon
  • 1 tbsp ginger
  1. Preheat the oven to 200°C / 400°F. Grease 20cm cake tin.
  2. Pour lemon juice and the cinnammon over the pears and reserve.
  3. Mix together the dry ingredients in a big bowl.
  4. Add the grated carrots and ginger, stirring to combine.
  5. In a separate bowl, whisk together the eggs, water, and oil until foamy.
  6. Fold the wet ingredients into the dry ingredients.
  7. Drop the batter into the tin (I used a 25cm), enough to cover the bottom.
  8. Place the sliced pears over the batter as evenly as possible. You can stack them if need be.
  9. Mix the flour, butter, sugar, cinnammon and ginger for the crumb top. Sprinkle over the pear covering it well.
  10. Bake at 200°C / 400F for 20 minutes and then another 10 minutes covered with tinfoil, so the top doesn’t burn. Now exercise all the patience you can muster before you dive into it head first!

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