Pear and ginger cake

This pear and ginger dessert is like a tarte tatin, but with a cake base. When the cake comes out of the oven it is flipped upside down, revealing the pears covered by the caramel and ginger syrup. Created by Lynda Booth, Dublin Cookery School. Get this recipe and more from her cook book From Lynda’s Table

It’s autumn – the shops are full of pears, and the pears are full of flavour. These two great recipes from Nigel Slater make the most of them

This cake is a wonderful harmony of spicy ginger, rich batter and sweet fruit. To get the balance right, be sure to use the full amount of ginger and really fill the bottom layer with pears, packed tightly. Note the low baking temperature, which allows the soft batter to cook through.

Pure delight.

This super moist loaf spiked with candied ginger is the perfect tea cake.

Pear and ginger upside down cake is oh so moist, gingery, studded with pecan nuts and topped with sweet, caramel pears. This is almost a cross between a cake and a pudding and is just as happy being served for morning or afternoon tea, or after dinner.

Sticky pear and ginger cake is dark, moist and incredibly easy to make. With juicy chunks of pears and crunchy pecans scattered over the sticky syrupy surface, it’s the perfect winter dessert.

This cake uses both fresh pear and fresh ginger root, making it uniquely moist, flavorful, and one of my absolute favorite cakes to bake throughout the fall and holiday season. Add homemade caramel drizzle for a comforting dessert!

This boldly spiced upside-down pear gingerbread cake combines the best holiday spices with juicy pears, brown sugar caramel sauce, and cool whipped cream.

This rich ginger, pear and pecan slice is the perfect cake to enjoy with a cuppa on a chilly day. Wrap it up and take on a frosty walk. Why not take a flask of our warming chai-spiced latte on your winter walk, too?