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Recipe: Mandarin, pear and ginger cake. Photography by Miles New

Recipe: Mandarin, pear and ginger cake. Photography by Miles New

Recipe: Mandarin, pear and ginger cake

David Parker October 27, 2015

A sticky but fresh-tasting cake, that’s just as good with a glass of ginger beer or lemonade as with a cup of tea. And this is one that would make an ideal Bonfire Night bake.

MANDARIN, PEAR AND GINGER CAKE

Makes 18 slices

9 small pears, peeled and cored
juice of 1⁄2 lemon
350g plain flour
2 tsp ground cinnamon
1⁄4 tsp ground allspice
1⁄4 tsp freshly ground black pepper
1 tsp bicarbonate of soda
4 tbsp milk
100g mandarin marmalade
100g black treacle
175g golden syrup
175g light muscovado sugar
175g butter
5cm piece fresh ginger, peeled and grated
50g medium oatmeal
2 large eggs


1 Preheat the oven to 170C/Fan 150C/325F. Line a 20cm by 5cm square deep cake tin with non-stick baking parchment. Keep the pears in a bowl of water with a squeeze of lemon juice until needed.

2 Put the flour and spices into a large bowl. In a cup, mix the bicarbonate of soda with the
milk and set aside. Mix 2 tbsp of marmalade with 1 tbsp of black treacle, then set aside.

3 Place the remaining marmalade in a pan with the remaining treacle and the syrup, sugar, butter and ginger. Pour in 150ml water and heat gently until melted.

4 Beat the marmalade mixture into the spiced flour along with the oatmeal, followed by the eggs and milk. Pour a thin layer of the cake mixture over the base of the tin and bake in a preheated oven for 10 mins.

5 Drain the pears. Take the tin out of the oven and push the pears into the base. Pour the remaining cake mixture around them and return to the oven for 1 hour 25 minutes.

6 Warm the reserved marmalade and treacle mixture in a small saucepan and brush over the hot cake to glaze. Serve warm or cold.


Recipe from The Seasonal Cookbook by Bonne Maman (Simon & Schuster). Photography by Miles New

 

Read more:

From the October issue

Bonfire Night posts

Cake recipes

 

 

October's The Simple Things is on sale - buy, download or subscribe now.

InEating Tagsissue 40, october, bonfire night, cake, cake recipe
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The Simple Things is published by Iceberg Press

The Simple Things

Taking time to live well

We celebrate slowing down, enjoying what you have, making the most of where you live, enjoying the company of of friends and family, and feeding them well. We like to grow some of our own vegetables, visit local markets, rummage for vintage finds, and decorate our home with the plunder. We love being outdoors and enjoy the satisfaction that comes with a job well done.

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