1. . Preheat oven to 180°C 2. Grease and line the base of a 22cm springform cake tin with baking paper. 3. Cream butter, brown sugar and Maple Syrup until light and fluffy. 4. Gradually add the beaten eggs a small amount at a time to avoid the mixture curdling. 5. Dissolve baking soda in the milk. 6. Sift flour, baking powder and ground ginger into the creamed mixture, alternately with the milk, mixing carefully until combined. 7. Spoon mixture into prepared tin and place the drained pear on top of the cake, placing them cut side down onto the mixture. 8. Bake for 40-45 minutes until cooked. 9. Place cake on a cooling rack for 15 minutes, then remove from the cake tin. 10. Brush the warm cake with the glaze. Serve warm with custard, cream or ice cream. 11. To make the glaze mix the cornflour with 1 tablespoon of cold water to form a paste. 12. Place the maple syrup into a saucepan, stir in the cornflour over a medium heat until thickened and boiling. Remove from heat and allow to cool a little before brushing onto the cake. ---------------------------------------------------------------------------
Nutrition
Ingredients
