from justine snacks
Notes
- potentially add ½ tsp baking soda for more rise
ingredients
- 4 large eggs (1 cup yogurt to sub)
- 2 medium bosc pears, unripe works best 275 grams, plus a few extra slices for topping
- 1 inch knob of fresh ginger peeled
- 1 cup (200 g) neutral oil, such as canola or vegetable oil
- 220 g white sugar
- 135 g dark brown sugar lightly packed
- 280 g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon Diamond Crystal kosher salt use half if using Morton’s
- 1 teaspoon ground cinnamon
- 1/2 tsp each of all spice & clove
instructions
- Preheat the oven to 350°F.
- First whisk the eggs in a large bowl. Use a microplane to grate in the pear and the ginger root. The pear should look like applesauce. Add in the oil and sugars and whisk until smooth.
- In another small bowl, whisk together the flour, baking powder, salt and spices. In two rounds, add this into the wet ingredients, whisking until smooth.
- Prepare a 9” circular cake pan with either grease or parchment paper. Pour in the batter.
- Cut any leftover pear into slices and place gently on top of the batter. Bake at 350°F for 55-60 minutes, or until the cake is deeply golden and you can insert a toothpick and it comes out clean!