Pear & ginger traybake with pecan & oat crumble topping

Pear & ginger traybake with pecan & oat crumble topping

By
From
Lagom
Makes
16 squares
Photographer
Yuki Sugiura

This recipe is based on an apple cake my mormor taught me to make that involves cubing apples and scattering over a simple filmjölk (a cultured yogurt similar to buttermilk) sponge with lots of cinnamon before baking. She said she used to serve it with cream that had been left to sour slightly – something that was apparently quite a common accompaniment in her day! I have memories of eating it on her veranda, sun warming my legs, on my second or third cup of coffee while mormor reminisced about what my mischievous uncles got up to in their teens.

Ingredients

Quantity Ingredient
4 eggs, beaten
200g caster sugar, plus 1 tablespoon for the crumble
300g plain flour, plus 2 tablespoons for the crumble
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon vanilla extract
or 1/4 teaspoon vanilla powder or paste
300ml creme fraiche
1 thumb fresh ginger, peeled and grated
2 tablespoons butter
50g pecans, roughly chopped
20g porridge oats
3 pears, cored and cut into rough cubes
greek yogurt or cream, (optional), to serve

Method

  1. Preheat the oven to 160°C. Grease and line a 20 x 30cm high-sided baking tin with baking parchment. Whisk the eggs and the sugar with electric beaters until light and pale, about 3 minutes. Add the flour, baking powder and spices, then tip in the vanilla, crème fraîche and ginger and beat to form a batter.
  2. Use your hands to rub together the remaining tablespoon of sugar and 2 tablespoons of flour, with the butter, pecans and oats to make a crumble. Pour the batter into the prepared baking tin and top with the cubed pears. Scatter over the crumble mixture.
  3. Bake for 40 minutes until the cake is cooked through and a cake tester comes out clean. Allow to cool a little before removing from the tin and serving still warm with a dollop of yogurt or cream as a dessert. Alternatively, cool completely and serve as a cake.
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