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Pear, walnut and ginger traybake
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Serves: 12
125g unsalted butter, diced, at room temperature, plus extra for greasing
220g light brown soft sugar
2 large eggs
300g self-raising flour
1 tsp ground ginger
1 tsp mixed spice
½ tsp fine sea salt
100g walnuts, roughly chopped and toasted
200ml soured cream
3 tbsp stem ginger, chopped
3 ripe pears, cored and cut into 1cm dice
1 tsp ground cinnamon
1 tbsp caster sugar
icing sugar, to dust
1. Preheat the oven to 180°C, gas mark 4. Lightly grease and line the base of a 20-22cm square, deep cake tin with baking parchment. Using electric beaters, beat the diced butter and light brown sugar together until creamy. Add the eggs, one at a time, beating well after each addition. Sift over the flour, then fold in with the ground ginger, mixed spice, salt, walnuts, soured cream, stem ginger and ½ the pears, until well combined.
2. Spoon the mixture into the prepared tin, smoothing over the top. Arrange the remaining diced pears on top. Mix together the cinnamon and caster sugar, then sprinkle over the pears. Bake in the oven for 45-55 minutes, until a skewer inserted comes out clean; cover with foil if it is browning too much after 45 minutes.
3. Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. Dust the traybake with the icing sugar, cut into 12 squares and serve.
Typical values per serving:
Energy |
1,658kJ 396kcals |
---|---|
Fat | 20g |
Saturated Fat | 8.9g |
Carbohydrate | 48g |
Sugars | 29g |
Protein | 5.8g |
Salt | 0.5g |
Fibre | 2.7g |
This recipe was first published in October 2018.
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