Monday, June 27, 2011

Pear gingerbread cakes

Pear gingerbread cakes / Bolinhos de gingerbread e pêra

On the couch, trying to find something nice on TV the other day, the hubby asks: “have you watched ‘The Painted Veil’?” – “Yes, four times already. But I would not mind watching it again if you’re in the mood”. What can I say? When I like something, I really like it. That’s just me. ;)

Not only did I learn to love ginger, I also bought a whole book devoted to this ingredient. That’s just me. ;)

Pear gingerbread cakes
adapted from the beautiful Gingerbread

1 1/3 cups (186g) all purpose flour
¼ teaspoon salt
2 teaspoons baking powder
¼ teaspoon baking soda
1 ½ teaspoons ground ginger
1 ½ teaspoons ground cinnamon
6 tablespoons (84g) unsalted butter, room temperature
1/3 cup (58g) packed brown sugar
½ cup (120ml) molasses
1 large egg
½ cup (120ml) whole milk, room temperature
2 pears

Preheat the oven to 180°C/350°F; line eight 1/3 cup (80ml) capacity muffin pans with high paper cases*.
Whisk together the flour, salt, baking powder, baking soda, ginger and cinnamon in a large bowl.
Put the butter in the bowl of an electric mixer and beat until smooth. Add the sugar and beat until light and fluffy. Pour in the molasses and beat until smooth. Add the egg and mix until incorporated, stopping at least once to scrape the bowl. Reduce the mixing speed to medium-low and alternately incorporate the flour mixture and the milk, beginning and ending with the flour. Increase to medium speed and beat until smooth.
Divide each pear lengthwise into quarters and remove the seeds. Divide the batter among the prepared pan and place ¼ of pear into each, sinking the pear pieces a little into the batter. Before placing the pan in the oven, fill the empty cavities halfway with water.
Bake for 20-25 minutes or until risen and golden and a skewer inserted in the center comes out clean. Cool in the pan for 5 minutes then carefully remove and transfer to a wire rack. Cool completely.

* if using regular paper cases you’ll probably get 12 cakes (and will need an extra pear)

Makes 8

10 comments:

shaz@feedingmykidsbetter said...

Those are really lovely looking little cakes. I'm sure they are lovely to eat too 

The Procrastobaker said...

mmmm i LOVE ginger and the ginger/pear combo is a classic one which ive never actually tried, your cakes look so pretty and delicious I hope i will get to give them a shot some day :)

elle pee said...

Oh these are soooo beautiful!

May I ask where you got the beautifully colored oven paper? I live in Italy so maybe I can access the same sources as you do in Portugal!

Ciao,

L

hip pressure cooking

Priya said...

Cake looks incredible and wonderful..

Sally - My Custard Pie said...

I always love the combinations of flavour you put together - pear and ginger is a fabulous idea.

Anonymous said...

hummm visiting your blog might be a bit to dangerous.... to many good/delicious reasons to end up in my kitchen ;) ;) anyways.... I'll continue :)
Merci and bonne soiree from Geneva :)
corinne

Anazar said...

With ginger it must be yummy! I like that the pear quarters are sticking out :-)

Patricia Scarpin said...

Elle, I do not live in Portugal (do not know where you got that from).
The paper cases I bought in a trip to London.

Jenn said...

Patricia, it looks really good. Love this photo, the styling is really awesome. Makes me want to invite myself to an afternoon tea at your house!

Patricia Scarpin said...

Jenn, I would love to have you over for tea! ;)

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