One Friday afternoon our Office Mom told me to take any fruits that were left, or they will get spoilt. When somebody gives me pears, I make a cake. I may deceive myself that I will make a chutney or a dessert, but I always end up with a cake.
So I was browsing recipes when I found this one described as “a cross between a sticky toffee pudding and a ginger cake.” I don’t think I ever had a sticky toffee pudding, but just this sentence makes me drool. I’m always looking for something different, and that one hits the spot.
On a Monday morning, I’m delighted to share the cake with my co-workers. I have a feeling they will be intrigued. It’s a gloomy Monday morning after all. I walk into the kitchen, and there are already two picture-perfect cakes on the table. Before 10 o’clock there is one more cake, cookies from India and sweets from US. Tough place to work 😉
Luckily, I was right; this cake is the winner. Maybe it’s because it looks like a chocolate cake when it isn’t, or perhaps it was the alcohol in it. But I had a few people asking for recipes and complementing it.
Sticky pear cake
Recipe adapted from BBC Good Food Magazine
- 250g stoned dates, finely chopped
- 300ml milk
- 100g butter, plus extra for the tin
- 140g ginger preserve or any jam you have (you’ll find this with the jams)
- 80g light muscovado sugar
- 60g black treacle / mollases
- 2 large ripe pears
- 175g flour
- 1tsp baking powder
- 1 tsp baking soda
- 50g walnuts, reserve 10 and chop the rest
- 2 tsp ground ginger
- ½ tsp cinnamon
- 2 eggs, beaten
- 75ml amaretto