Pear and Ginger Cake

I like to serve this cake in individual ovenproof pots that I have. It's fun to have a mini pot for each guest, and it is yet another way I can use these pots I bought ages ago! If you don't have individual pots or ovenproof ramekins that are 4-inches in diameter, use a 7-inch cake pan. The pear and ginger go wonderfully together and are also nicely complemented by the almond powder. An easy dessert perfect for making use of autumn pears.
  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 4 servings
Share This Recipe

Ingredients

1 stick 4 tablespoons (3/4 cup) butter, plus more for greasing the pots

3/4 cup sugar 

3 large eggs 

1 teaspoon freshly grated ginger 

1/2 teaspoon salt 

1 cup flour 

1 cup almond meal 

1 large Bartlett pear, peeled and cut into 1/4-inch cubes

1 ounce dark (70 percent) chocolate, cut into 1/2-inch cubes, optional 

1/4 cup sliced almonds 

Directions

Special equipment:
four 4-inch ovenproof pots or ramekins
  1. Preheat the oven to 350 degrees F. Butter four 4-inch diameter individual ovenproof pots or ramekins and set aside.
  2. With an electric mixer fitted with the paddle attachment, beat together the butter and sugar until pale and fluffy. Add the eggs and ginger and beat until well combined. Add the salt, flour and almond meal and mix on low speed until just combined. Using a spatula, gently fold in the pear cubes.
  3. Divide the batter evenly among the pots. If you would like to add the chocolate (and I highly recommend you do!), this is the point where you can bury a few cubes into each pot. (If making one large cake, fold in the chocolate with the pears.) Be sure to cover the chocolate with the batter. Sprinkle the sliced almonds over the top of the batter. Place the filled pots onto a baking sheet and bake until a toothpick inserted comes out clean, about 30 minutes. (If you are making the larger cake and not using pots or ramekins, you will need to bake the cake for 50 to 60 minutes.) Transfer the pots to a wire rack to cool slightly before serving.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …