All Recipes

Pear and Ginger Cake with Lemon Verbena Custard

Serves 8
  • Steps
  • Ingredients

Steps

  • For the Pear and Ginger Cake, lightly spray 8 x 10cm long rectangular / mini loaf cake tins with canola spray and set aside.
  • Place the sugar and butter into the bowl of a stand mixer fitted with a paddle attachment and beat until light and fluffy.
  • Add the eggs one at a time and beat well after each addition. Add the golden syrup and mix to combine.
  • Remove the bowl from the mixer and sift in the flour, spices and bicarb soda. Fold through gently.
  • Add the pear, a pinch of salt and 160ml hot water and fold through until just combined.
  • Pour into prepared tins and bake until cooked through, about 20 minutes. Remove from the oven and place the tins on a wire rack for 5 minutes. Invert cakes onto wire rack.
  • For the Caramelised Pears, place the sugar into a deep medium frypan and place over medium heat. Add the sugar and melt until amber in colour.
  • Carefully add 100ml water and whisk until combined.
  • Add the pears and cook for 10 minutes then turn pears and cook until tender and caramelised, a further 10 minutes. Remove from the heat.
  • For the Lemon Verbena Custard, place the cream, milk and lemon verbena in a medium saucepan over low heat. Bring to just below boiling point then remove from the heat and allow to infuse for 10 minutes.
  • Transfer to a blender and process until smooth. Strain through a fine sieve and return to the saucepan. Bring to a simmer over low heat.
  • Meanwhile, place the yolks and sugar into the bowl of an electric mixer fitted with a whisk attachment. Whisk together until pale and fluffy. While whisking continuously, slowly pour the lemon verbena mixture into the bowl and whisk to combine.
  • Return mixture to the saucepan and cook over low heat, stirring continuously, until mixture reaches 84C. Remove from heat. Pour through a fine sieve into a pouring jug and cover surface with cling film.
  • To serve, place the Pear and Ginger Cakes into shallow serving bowls, top with some Caramelised Pear and walnuts. Pour some hot Lemon Verbena Custard around the cakes and serve immediately.

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