Pear cake with ginger and molasses

14. October 2013

I would say this cake as a personal discovery of this pear season. He is great!!! The truth is not one of the most attractive visuals, but it definitely returns to your taste.
But test, check and taste yourself, I wonder what your feedback will be.

I like the moist, soft consistency after a long slow baking. Also, a combination of spices and, in addition, results in beautifully blending with pears.

I have only one comment here, especially for those who are not too accustomed to working with molasses. Here you will be in stores with healthy nutrition. It is a thick syrup that is produced as a by-product in cane sugar production. The darker the sugar, the more molasses it contains. Molasses themselves are more or less dark and strong. Taste may approach the pepper, but it tastes good in the cake. If it should discourage you, you can replace it in the recipe with honey.
Interestingly, molasses contain everything that's healthy and beneficial in the sugar cane, but it's basically waste. I will not foray a short list of positive ones.)
Contains vitamin A, B, D, calcium, magnesium, phosphorus, sodium, iron, potassium, zinc, chromium, copper, glucose, carbohydrates, unsaturated acids, enzymes. It even helps not only to prevent, but also to treat oncological diseases. It has a positive effect on the nervous system, joints, bones, strengthens the immune system, regulates blood pressure and digestive problems (especially constipation), helps to cure skin diseases, cleans the body, helps healing, prevents the formation of varicose veins, supports the lymphatic system, ...
You could say a panacea. It is recommended to take 2 teaspoons a day as a precaution, and in times of weakening 4-5 teaspoons per day, then drink water. You can also molasses skin, support healing, or even use it as a facial mask.)
For bakeries and bakeries, molasses are added, for example, to kornspitze, adding caramel color and flavor.

30 minut - 9 porcí

Postup

1. Preheat oven to 150 ° C / 130 ° C with hot air. Cut the sheet, large 20 × 20 cm or equivalent, and bake the baking paper. Pear off, peel and remove the kernels. At the bottom of the prepared sheet, lay the pears with a cut down.

2. Place butter, molasses, cane sugar in the middle pot and heat while stirring until the sugar dissolves. Stop, add milk and let cool a little.

3. In a medium or smaller bowl, sift flour along with spices and baking soda. Add this flour mixture to the butter and mix. Finally, add the eggs and the dough is ready. Loosen the prepared pears and bake for approximately an hour. Test the skewers. Although the dough should be sticky, the skewer has to come out clean. And you can even serve immediately.