Pear and ginger spiced cake is the perfect fall recipe you have been looking for. A simple tea cake made of no butter and no sugar, spiced with fall flavours, hints of ginger, studded through with dates caramel toffees.
Start by cleaning and scoring the 2 pears as you see in the image. I scored 1 vertically, and the other horizontally. You could do either or both! Play with it!! Squeeze lemon juice on it so that it doesnt turn brown or do it later once the batter is ready.
Using an electric mixer fitted with a whisk attachment whisk the oil, jaggery, eggs and vanilla until double in volume. Sift in half of the flour and baking powder and add half the milk and fold. Sift in the remaining flour and milk and mix. Now add the 1 chopped pear, chocolate and caramel bits, chopped dates.
Preheat the oven to 180C or 350F.
Now line a 22/23 cm springform pan with parchment paper. Gently pour the batter into the pan. Now tap the pan heavily on the counter to make sure there is no bubbles trapped in the batter.
Gently place the scored pear halves into the batter. They will sink in about half way. Thats ok.
Now bake for 60 mins or more as per your oven. Keep checking in the last 10 mins to make sure it doesn't brown too quickly. Do the toothpick test. If it comes out too sticky, throw in a foil over the cake and let it bake till cooked through.
Remove when done and let cool in the pan for 10-15 mins. Then release the spring and gently remove the cake. Let cool completely before slicing it and eating.
Stays well refrigerated and covered for 4 days. Good at room temperature or even eaten cold! Enjoy.