CINNAMON, GINGER & PEAR CAKE

Autumn has arrived and with it the cold, the rain, the humidity … so I present you this super easy and delicious recipe. A pear and yogurt cake flavored with cinnamon and ginger, perfect to enjoy it on a rainy Sunday afternoon, on the sofa under the blanket, in front of a Netflix’s series, and with a nice warm tea of lemon and ginger (my favorite).
It has been a long time since I’ve baked a classic cake, but perhaps this cold and rainy weather reminded me of the memories of those winters when I was younger and still living at home with my parents and my mom baked these types of cakes. So something inside me pushed me to recreate those cakes in a vegan version and with some more flavors. And I must say that this recipe really amazed me, it is a super simple cake but at the same time full of flavors, soft, moist, trust me that there will not be a single piece left at the end of the day, your family and friends will go crazy for it.

TOOLS USED:

INGREDIENTS:

3 big pears about 700g, 550 g peeled;
150 g vanilla soy milk;
80 g sunflower speed oil;
120 g soy yogurt;
80 g caster sugar;
50 g brown sugar;
240 g flour 00 (cake flour);
14 g baking powder;
2 g cinnamon powder;
4 g ginger powder;
90 g whole almonds;
1 tbsp brown sugar to sprinkle on top of the cake;
Icing sugar to dust.

METHOD:

1 – Heat the oven to 175 °C, with fan. To prepare the pear cake, wash and dry the pears. Peel them and then remove the stalk and base, cut them into quarters and remove the core with the help of a small knife. Cut 300 g of pear into cubes, while the remaining 250 g (more or less, depending on the size of your pears) into slices that you will use to decorate the top of the cake.
2 – In a bowl, mix the liquids, milk, oil. yogurt, with a whisk. Add the sugars and keep stirring, finally add the powders, baking and spices. Add the pear cubes and mix with a spatula.
3 – Pour the mixture into the 24 cm cake tin previously lined with baking paper. Decorate with the pear slices as in the photo and add the almonds on the edges of the cake.
4 – Bake the cake at 175 °C for 50 minutes, check the cooking with a stick, if it comes out dry the cake will be ready.
5 – Let the cake cool before removing it from the pan, then sprinkle the edges with icing sugar.
6 – Enjoy the cake with your friends and family!

STORAGE:

The pear cake can be kept under a glass bell or in an airtight container for about 3 days.
It can be frozen once cooked and allowed to cool.

PHOTO: