Caramelised Pear, Ginger and Rosewater Cake

This cake is perfect for a special occasion or to round off a delicious meal. We had it as the dessert for our Rosh Hashanah dinner. The sponge is moist and rich and the caramelised pears on top are wonderfully sticky and sweet. The rosewater and edible rose petals give it a slight floral flavour which compliments the ginger perfectly.

Ingredients

For the caramelised pears:

2 large conference pears, cut into slices around 1cm thick

60g soft dark brown sugar

50g unsalted butter

For the cake:

220g self raising flour

1 tsp bicarbonate of soda

1 tsp baking powder

1 tbsp ground ginger

1 tsp ground cinnamon

1 tsp Rosewater 

100g caster sugar

50g soft dark brown sugar

80g honey

100ml whole milk

100ml sunflower oil

2 large eggs

Pinch of salt

Butter, for greasing

(You will need a 20cm cake tin)

To decorate:

1 tbsp edible rose petals

Icing sugar, to dust

Method

1. Firstly, caramelise your pears. Melt the butter and the sugar in a frying pan until they are toffee coloured and add the pears, turning them so they are evenly coated. Allow the pears to cook over a medium heat until they are soft and golden in colour. Set aside whilst you bake the cake.

2. Preheat your oven to 180 degrees and grease your cake tin with some butter. Place the flour, bicarbonate of soda, baking powder, cinnamon, ginger and salt in a large mixing bowl. In a separate bowl, whisk the eggs and sugars together with an electric hand mixer until pale and thick. This will take a few minutes.

3. Mix together the milk, oil, honey and Rosewater together and add this to the egg mixture, whisking on low until well combined. Add in the flour mixture, around a quarter at a time until you have a smooth batter. Pour this batter into your greased cake tin. 

4. Bake the cake in the oven until dark golden brown and well risen. This should take around 45-50 minutes. Remove from the oven, allow to cool in the tin for 10 minutes and then transfer to a serving plate to cool completely. Top with the pears- they look pretty in concentric circles. Dust with some icing sugar and sprinkle over the rose petals. 

Serve with a chantilly cream or vanilla ice cream. The cake will keep well in an airtight container for up to three days.