Pear and Ginger Cake with Buttered Cashew

This is a recipe I modified from a cake recipe I found at The Purple Foodie. I have cut down the sugar, used fresh ginger and crystalline ginger. This cake is very delicious

All purpose white flour - 7 oz
Crystalline ginger - 2 oz - chopped
Baking Powder - 1 tsp

Butter - 7 oz
Sugar - 5 oz
Eggs - 3
Fresh ginger juice - 1 tsp

Pear - 1 - thin wedge
Raw cashew - 2 oz - chopped
Caster sugar - 1 tbsp

1- Mixed flour, baking powder and crystalline ginger in a bowl
2- Soften 1 oz of butter and mix with the cashew
3- In a separate bowl, cream 6 oz butter and sugar.
4- Add egg and mix, one at a time. Add ginger juice lastly
5- Fold in the flour mixture
6- Put the mixture into a 9" cake pan. Arrange pear slices.
7- Evenly spread out the cashew on top
8- Sprinkle caster sugar on top
9 - Bake in pre-heated oven at 350 deg F for 35-40 minutes, or until a skewer comes out clean.


Postcript:
I have made a second version and I found it better with 6 oz of yogurt and 8 oz flour and 8 oz (7 oz butter in the cake batter) yields a moist cake in a bunt pan.

Lemon Walnut Cake with Cream Cheese Frosting

Lemon Walnut Cake:

Flour - 1 cup
Sugar - 1/2 cup
Butter - 1/2 cup = 1 stick = room temperature
Eggs - 2 = room temperature
Baking Powder - 1/2 tsp
Lemon zest - 1 tbsp
Walnut - 1/2 cup = chopped




1- Mix flour and baking powder in a bowl
2- Whipped butter and sugar on high for 2 minutes, then on medium until well mixed.
3- Add one egg at a time and mix well into the butter 'mousse'.
4- Add into flour and baking soda. Mix well.
5 - Fold in lemon zest and walnuts.
6- Bake in a pre-heated 350 deg F oven until the edge is slightly brown and a tooth pick comes clean when inserted.

Cream Cheese Frosting:

Cream Cheese - 8 oz = 1 package = room temperature
Butter - 1/2 stick = room temperature
Powder Sugar - 1 cup
Vanilla Extract - 1 tsp
Salt - pinch




1- Beat cream cheese and butter on high until well mixed.
2- Add in the remaining ingredients and beat until it's nice and fluffy.
3- Use immediately. Or keep in the refrigerator until needed. Best served at room temperature.


There you have it!!

N.B. It is also very good to have 2 tbsp of Matcha in place of lemon zest and walnuts.