For those of us who are ‘mad’ foodies or wanting to learn more about cooking, Masterchef has gone along way to inspire us in the kitchen at home. This Pear Ginger and Raspberry Cake is one of those we stumbled upon on the website during season 2009 and decided to tweak to cook in our fabulous Como Advanced Saute Pan.
The Masterchef gurus recommend making this cake in a spring form pan, however, someone has made a comment on the website about having made this recipe and their results….
“I tried this the other night and it was a bit of a disaster…
All the golden syrup leaked out the base of the spring form pan and the cake mixture was extremely thick. The cake turned out ok in the end, but with no golden syrup and slightly bland in taste. Not sure i would do it again”
What I would say is ‘great recipe, not the right tools! Save your delicious syrupyness by cooking this one in the Chefs Toolbox Como Advanced Saute Pan!’
prep time : 10 minutes
cooking time : 40-50 minutes
serves : 12
the ingredients
2 pears
1/3 cup golden syrup
125g butter
¾ cup (165g) brown sugar
3 eggs
½ cup (125ml) buttermilk
2 cups (250g) self raising flour
2 ½ tsp ground ginger
1 cup fresh or frozen raspberries
the fun
- Preheat oven to 170°c
- Peel and slice the pear thinly and place decoratively around the bottom of the Como Advanced Saute Pan
- Drizzle the golden syrup over the pear
- In a large mixing bowl cream butter and brown sugar together until pale
- Slowly add eggs then buttermilk
- Sift flour and ginger into the bowl and mix until smooth
- Fold in raspberries and pour the cake batter into the Saute Pan over the pear
- Place in oven for 40-50 minutes or until cooked and golden
- Let cool for 10 minutes and turn out onto a nice plate
- Serve with extra raspberries if desired
recipe inspired by
Masterchef Australia Season 2009. You can view the recipe for Pear Ginger and Raspberry Cake on the Masterchef Website Here.
