2 medium pears, unpeeled, cored, thinly sliced
2 tsp brown sugar
pinch ground ginger
¾ cup custard, to serve (optional)
80 g light margarine, room temperature
80 g brown sugar
1 tsp ground ginger
115 g wholemeal self-raising flour
75 g self-raising flour
2 x 60 g eggs, separated
2 medium overripe pears, peeled, quartered, core removed, mashed until smooth
Preheat oven to 180°C (fan-forced). Spray a 20cm (base measurement) round cake pan with cooking spray. Line the base and side with baking paper. Arrange pear slices, overlapping slightly, around base of the pan. Sprinkle over sugar and ginger.
To make the cake batter, beat the margarine, sugar and ginger with a wooden spoon until well combined. Stir in the flours, egg yolks and pears. Using electric beaters, whisk egg whites in a clean bowl until soft peaks form. Stir into the cake batter.
Spoon cake batter over the sliced pears and smooth the surface using the back of a spoon. Bake for 30 minutes, or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly. Turn out onto a serving plate. Serve with 1 tablespoon of the custard per serve, if you like