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Ginger Beer Almond and Pear Cake
This scrumptious recipe is courtesy of Sonali from @SugarEtAl.
Ingredients
- ½ cup Bundaberg Ginger Beer
- 150 g unsalted butter melted
- ¾ cup brown sugar
- ½ cup golden syrup
- 1 egg, lightly beaten
- 1 cup plain flour
- 1 cup self-raising flour
- 1 tsp ground cinnamon
- 1 pear, cored, chopped (optional)
- ½ cup sliced almonds
Sticky Ginger sauce
- ¼ cup Bundaberg Ginger Beer
- 20 g unsalted butter
- 2 tbsp brown sugar
8 inch round cake
Lets Bake!
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Step 1
Preheat oven to 180 degrees C. Grease the base and sides of an 8 inch round pan and line the base with baking paper.
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Step 2
Place the ginger beer, butter, brown sugar and golden syrup in a saucepan over low heat. Cook while stirring until sugar has dissolved (do not boil). Remove from heat, leave aside to cool slightly (approx. 15 mins).
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Step 3
Beat in the egg. Add the flours and cinnamon. Mix. Fold in the pears.
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Step 4
Pour batter into prepared pan. Sprinkle generously with sliced almonds.
Bake for 40-50 mins or until cooked through (a skewer inserted in the middle should come out clean). -
Step 5
Remove from oven, rest for 5 mins, then turn onto a wire rack. When ready to serve, drizzle with Sticky Ginger Sauce. Enjoy!
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Make the sticky ginger sauce
Warm all the ingredients together in a saucepan until sugar dissolves. Bring to a boil and cook until mixture has thickened.