Ingredients
Melted butter, to grease, plus extra 200g butter, melted
220g golden syrup
170g sour cream
100g brown sugar
2 free-range eggs
2 tsp finely grated fresh ginger
Finely grated zest of ½ lemon
130g self-raising flour
90g plain flour
40g semolina
2 tsp ground ginger
1 tsp baking powder
½ tsp sea-salt flakes
Cream, to serve
TOPPING
80g butter, chopped
110g brown sugar
½ tsp sea-salt flakes
2 pears, peeled, thinly sliced
125g glacé ginger, thinly sliced
Method
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Preheat oven to 180°C fan-forced (200°C conventional). Lightly grease a 24cm springform tin with butter. Line base with baking paper.
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To make topping, melt butter in a saucepan over low heat. Stir in sugar and salt. Pour mixture into prepared tin and spread evenly over base. Arrange pear and ginger on top. Set aside.
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For cake, whisk syrup, sour cream, sugar and eggs in a large bowl. Add extra melted butter, whisking to combine. Stir in ginger and lemon zest.
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In a separate bowl, sift combined flours, semolina, ground ginger, baking powder and salt. Carefully fold in syrup mixture.
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Pour batter into tin, over topping, taking care not to disturb your arrangement. Gently tap tin to remove any air bubbles.
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Bake for 50 minutes or until a skewer inserted comes out clean. Remove from oven and cool in tin on a wire rack.
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Invert the cake onto a serving platter, pear side up. Serve with cream.