PEAR & PECAN GINGERBREAD CAKE WITH SPICED ICING
PREP + COOK TIME 2 HOURS 10 MINUTES SERVES 16
1 cup (120g) pecans
230g unsalted butter, chopped, softened
2 medium Packham pears (500g)
2 cups (440g) firmly packed brown sugar
2 eggs
½ cup (185g) molasses
4 cups (600g) plain flour
2 teaspoons bicarbonate of soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
½ teaspoon fine sea salt
Denne historien er fra Issue 72 2021-utgaven av The Australian Women's Weekly Food.
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Denne historien er fra Issue 72 2021-utgaven av The Australian Women's Weekly Food.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
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This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
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