Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Morning Magpie's pear and ginger cake
Sauce
50g butter
½ cup brown sugar
2 Tbsp golden syrup
Cake
3-4 pears (or use a 825g canof pears)
2 cups flour
1 tsp baking soda
1 tsp baking powder
2 Tbsp ginger
¾ cup brown sugar
2 eggs
1½ cups milk
⅓ cup golden syrup
Method
Preheat oven to 160degC. Line a 23cm cake tin with baking paper. If you are using a tin with a pop-out bottom, make sure the paper goes up the side or the sauce will leak all through the oven.
In a double boiler, melt all the sauce ingredients, stirring to make a smooth mixture.
Peel and quarter the pears. Remove the cores and slice each quarter into 1cm-1cm slices. (If using tinned pears, drain and slice them.)Arrange the pears in a decorative pattern over the lined base of the pan. Leave any extra pears to the side. Pour over the sauce mixture.
In a bowl, combine all the dry ingredients until well mixed. Add the eggs, milk and golden syrup and mix well until smooth and golden.
Pour the gingerbread mixture over the pears. Place any extra pieces of pear into the mixture for added moisture to the cake.
Bake in a preheated oven for 45-60min depending on the shape of your tin and the force of your oven.
This cake will generally rise quite a lot and be quite brown on the bottom. Make sure to test the cake by inserting a skewer into the centre to be sure it is cooked all the way through.
Let it sit for a few minutes then flip out on a cooling tray. Be aware that some sauce is likely to spill in this process.
Requested by Bev Nelson, of Dunedin.
This recipe comes from Magali Larroche, at Morning Magpie, in Lower Stuart St, Dunedin.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
