Pear & Ginger Upside Down Cake

The pears in our garden are just coming into season now, and they seem to be the perfect cooking pear. We have only been here two years, and last year there were only a handful of pears which were not looking too good. But, this year, after a good prune last autumn, the tree seems to be thanking us with a bountiful supply of pears which I have got lots of plans for.
My husband and I both love ginger, and it goes quite well with pear, so I whipped up this quickly today.

First I peeled and cored the pears, and softened them in a little butter and sugar melted together for about ten minutes. The pears are still a little hard, so needed this quick poach before cooking, as I think the sponge would have cooked before the pears had I not done it.

I put all of the sponge ingredients in my food processer. I also have a Kenwood Chef, and normally make my sponges in that. But having rooted this out of it's hidey hole in the cupboard, thought I would try out a sponge mix in this. It is so incredibly quick, literally takes about a minute or so to whip all the ingredients together. So I might use it a little more often if the results are good.

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A quick blast and we are nearly ready to pour the sponge mix over the poached pears.

I like using the silicone pans, but I still put a circle of baking parchment in the bottom of this one, as it's an upside down cake, I didn't want to take any chances.

The cake with some missing. What?! We have to try it you know, and it really lovely and light. The sponge has a fabulous texture, and the ginger gives the sponge a nice kick. Mmmmm.

A close up of the sponge, with the pears just peeking out on the top. Chopped stem ginger added into this would be gorgeous, and if the pears were cut into halves a halved cocktail cherry could be put into the hollow to add a splash of colour. Very retro!

     Pear & Ginger Upside Down Cake
   

4 - 6 Pears

150g Self Raising Flour

150g Butter or Margarine

150g Sugar

2 Eggs

2 teaspoons Ground Ginger

1 Tablespoon Chopped Stem Ginger (Optional)

1 Tablespoon Ginger Syrup from Stem Ginger Jar (Optional)

1 Tablespoon Milk

Approx 35 minutes 180 c

Peel, core and quarter or halve pears.

*If the pears are ripe line a greased dish with a layer of baking parchment, and sprinkle with a tablespoon of soft brown sugar, and add the pears with the cut sides down.

*If the pears are hard, put 30 grams of butter and 30 grams of brown sugar in a saucepan and heat until the sugar has melted and simmer the pears on a gentle heat until they are part cooked. About 10 minutes, then put into a greased and lined dish.

Put flour, butter, sugar, eggs, ginger, and ginger syrup (if using) into a bowl.

Whisk on high speed until soft and light in colour .

Fold in milk and chopped ginger

Pour sponge mix over pears, and cook for approx 30 minutes.

Mint Jelly

I love mint jelly. I could eat it on everything, and sometimes I do. I have a feast of it, in sandwiches, meats, on the side of my plate with a curry. Anytime, anywhen as far as I am concerned with Mint Jelly. So. I bought the River Cottage book of preserving, and also Val Harris'  fabulous book  Easy Jams, Chutneys and Preserves from the fantastic and incredibly helpful allotment growing website, and set to.

First,  you need mint, and a good lot of it, which luckily I have in my garden, oh and apples, lots of them too, which luckily, I also have in my garden.

The great thing about adding the apples is, you don't have to core or peel them, nope, it all goes in and adds to the tang of the jelly, Mmmmm.

Mint and apple together looks so good, and smells divine. I used three different types of mint here. Apple mint, which is soft and fluffy, spearmint, which is not a strong flavour, but adds a nice menthol fragrance, and peppermint, which gives the jelly the mintiness (is that a word?) that I require in a mint jelly.

Bubbling nicely away in the pot, but it was a little thick, and as this was the first time I had ever made it, I wasn't sure if I should add more water. So I didn't.

Then I popped it all into the jelly bag, and hung it from my kitchen cabinet to drip. Well, I waited and I waited, and a day later there was probably an inch of juice dripped out. So I consulted my books, and the wonderful people on the allotment website, who suggested that I reboil, with more water, so I did, with the result that I had a lot more juice come out, but still not pints, but heyho anything is better than nothing in my view.  After boiling up the dripped juice with the appropriate amount of sugar, I had a gorgeous jelly, to which I added more chopped mint, and then popped it into jars, all two of them!. But like I said, anything is better than nothing. And, it tastes gooooood.

This is the finished product, which has already been gotten to by the Mint Jelly fanatic, (that would be me!), and for my first go at it I am very pleased, but do think I maybe boiled it a little too long, as it is quite solidified, more than jellified.

Forgotten photos and birthday cake.

Well, I have been busy baking this month, but, I haven't taken many photos of what I have baked. Forgive me, I am new to this blogging business, and by the time I have remembered my camera, it's too late!
Here is a little list of what I have made though, just to start making your mouth water.
Millionaires Shortbread, Iced Fairy Cakes, Plum Crumble, Apple Pie, A birthday cake (that I do have photo's of), and other stuff that I can't even remember. Ok, OK, I'm really sorry, I will try harder to take more photos, I promise!
Here is the birthday cake I made for my niece. I tried making the shoebox cake again, and although I am getting the hang of the gumpaste shoe, I have real trouble getting the cake straight, and the icing level. Grrr.
I used the Mud Cake, and Ganache recipe from the Planet Cake book, and I have to say, YUM! The cake is rich, dense and moist, and very very moorish, and with the ganache on the top. Well, I could have stuck my face right into it, and been in cake heaven. But, I didn't, although I did inhale, (along with my sister) the cut offs.

Gumpaste Shoe & Shoebox Cake

My friends 40th (shush) birthday is coming up soon, and I am going to make her a shoebox cake, with a bright pink shoe. I made the shoe yesterday following a template I got from here. The tutorial was very easy to follow, and I just decided what how I wanted to decorate it when it was done. This is the first shoe I have ever made, so very pleased with it, and I know it won't be the last. This cake is going to be a little cake, the shoe is only about 7" long, although I know you can make the templates bigger if you want a bigger shoe, but love making small cakes, so I will update this posting as I continue with this project.

Well, the above is the finished article. I have to admit totally rushed the cake and it shows badly. I made, iced and decorated the cake all in about 3.5 hours. In my defence, my husband has taken all week to tile my kitchen, (after work), and I only just managed to clear down the worktops whilst the tiles were setting to be able to do this.

This is my first shoebox cake, and I have learnt many valuable lessons for the future. I plan to make another one of these in a few weeks time, and will be a lot more organised.

Cherry Jam

My sister gave me just over a pound of cherries, she had frozen them whole, and although I did toy with the idea of a cherry mille feuille, I thought jam might be better and longer lasting.

The jam is boiling away merrily now in my new maslin pan. I have wanted a maslin pan for years, and even though I have scoured the second hand shops looking for one, I never found one, so I decided to treat myself to one from Amazon, as they had a very good deal on one.

Just potted the jam in one of my Le Parfait Jars, I love these, I don't have many, but I will, Oh yes I will! I know, I know, I didn't skim off the top, although I did add a knob of butter which seemed to disperse the scum, but when I potted it, back it came. Yet another lesson taught.

The finished article, all cleaned up, and ready to be eaten. I will probably make some scones for this, but on toast it is just perfect too.