Pear and ginger cakes
8
Points®
Total time: 1 hr • Prep: 20 min • Cook: 35 min • Serves: 12 • Difficulty: Easy
This light and fluffy ginger-spiced pear cake pairs perfectly with a hot cup of tea
Ingredients
Caster sugar
1 tbs
Cinnamon quill
1 whole
Pear(s)
3 small, (Packam), peeled, halved, keep stems intact
Reduced fat oil spread
125 g, (Weight Watchers)
Brown sugar
⅔ cup(s), (150g), dark
Egg(s)
2 medium
Plain flour
1¼ cup(s), (185g), sifted
White self-raising flour
¾ cup(s), (110g), sifted
Ground ginger
3 tsp
Ground cinnamon
1 tsp
Bicarbonate of soda
½ tsp
Cloves
¼ tsp, ground
Skim milk
½ cup(s), (125ml)
Icing sugar
2 tsp, to dust
Instructions
1
Place the caster sugar and cinnamon stick in a small saucepan with 1. cups (375ml) water. Bring to the boil. Add the pear. Reduce the heat and simmer, covered, for 15 minutes or until tender. Transfer the pear to a plate and set aside to cool.
2
Preheat oven to 190°C. Lightly spray a 12 hole (⅓-cup) muffin tin with oil.
3
Use an electric mixer to beat the canola spread and brown sugar until light and fluffy. Beat in the eggs, 1 at a time, until combined. Stir in combined flour, combined spices, bicarbonate of soda and milk until combined. Divide the mixture between the holes. Cut the pear into quarters lengthways and remove the cores, keeping the stems intact. Push a pear quarter, upright, into each hole. Bake for 18-20 minutes or until a skewer inserted into the centre comes out clean.
4
Set aside in the tin for 5 minutes before turning onto a wire rack to cool completely. Sprinkle with icing sugar to serve.
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