Well, to continue my write-up of the Herman baking experiments that I did this weekend here is the second cake that I tried, a Pear and Ginger Herman Cake.
This was just using the standard Herman recipe but substituting pear for apple and ginger for the cinnamon. To be honest I am not sure that I liked it, I love pears and I was disappointed that I couldn’t really taste the pear. If it was supposed to be a ginger cake it would have been great as it was very gingery.
Pear and Ginger Herman Cake
- 170g caster sugar
- 225g plain flour
- 1 tbsp ground ginger
- 1 tsp bicarbonate of soda
- 2 tsp baking powder
- 175ml cooking oil
- 2 tbsp black treacle
- 2 eggs
- 3 pears, peeled and cut into chunks
- 6 pieces stem ginger, chopped into very small pieces
- One portion of Herman
Grease and line a 23cm square cake tin. Pre-heat the oven to 180C/Gas Mark 4.
Sift the dry ingredients into a large mixing bowl. Beat the oil, eggs, treacle and Herman in a mixing jug, add this to the dry ingredients. Add the pears and stem ginger and stir everything well until well combined.
Bake for 45 mins, if after 30 mins the top is looking very brown cover with tin foil, test with a skewer and if it comes out clean the cake is cooked.
General Appearance: Yet another Herman that sunk in the middle! Nice colour though.
Aroma: Sweet and gingery.
Texture: A very moist cake, well risen round the edges but too sticky and dense in the middle.
Taste: Just tastes like ginger, I have a feeling that may be the tablespoon of ginger and six pieces of stem ginger that did that. I am still disappointed that the pear was completely lost, it did however keep the cake very moist.
What other combinations do you think I could put with pear to make a good cake? I was thinking honey or chocolate.