Gingerbread cake with pears and syrup

Category: Bakery products
Gingerbread cake with pears and syrup

Ingredients

Syrup
white wine (I have dry) 750 ml.
water 250 ml.
sugar 100 g
vanilla pod (I have it without it) 1 PC.
orange zest 1 tbsp. l.
cinnamon 1-2 fell.
carnation 1-2 bottles.
star anise 1-2 stars
Cake
molasses (molasses) 60 ml.
Brown sugar 70 g
vegetable oil b / s 60 ml.
egg SB 1 PC.
soda 1/2 tsp
baking powder 1 tsp
fresh grated ginger 1 tsp
ground cloves 1/4 tsp
cinnamon 1/2 tsp
nutmeg 1/4 tsp
salt 1/3 tsp
premium wheat flour 140 g
sour cream of any fat content 85 ml.
----------- -------
shape 20 * 9 * 9
small pears 3 pcs.

Cooking method

  • Gingerbread cake with pears and syrupPour wine and water into a saucepan. Add sugar. Boil. Add spices and pears. Boil for 5-10 minutes.
    Gingerbread cake with pears and syrupRemove the pears. Let them cool down. Cut off the bottom for stability.
  • Strain the syrup and cook.
    Gingerbread cake with pears and syrup
  • Gingerbread cake with pears and syrupBoil the syrup until it covers the back of the spoon and does not drain. If you hold on a spoon, then a trace remains. In volume, you need to boil it 4-5 times.
    Gingerbread cake with pears and syrupGrate the ginger.
    Gingerbread cake with pears and syrupMix flour with spices, baking soda and baking powder.
    Gingerbread cake with pears and syrupAll foods should be at the same temperature.
  • Release the egg into the bowl, add salt and sugar. Pour in oil and molasses. Add ginger.
    Gingerbread cake with pears and syrupBeat with a mixer until smooth and slightly increase in volume.
    Gingerbread cake with pears and syrup
  • Gingerbread cake with pears and syrupSift the flour mixture and stir with a mixer at low speed until combined.
    Gingerbread cake with pears and syrup
  • Gingerbread cake with pears and syrupAdd sour cream and stir with a spatula until smooth. The dough is of a streaming consistency.
    Gingerbread cake with pears and syrupCover the baking dish with baking paper. Pour the dough and insert the pears.
    Gingerbread cake with pears and syrupBake in an oven preheated to 175 degrees for 35-45 minutes. Willingness to check with a wooden skewer.
    Gingerbread cake with pears and syrupGet the cupcake. Free from the mold and cool on a wire rack.
  • Serve the syrup cake.
    Gingerbread cake with pears and syrup
    Gingerbread cake with pears and syrup
    Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

I found two similar recipes on foreign blogs. Somewhere I liked one, somewhere else. I made a hybrid recipe. I managed)
The cupcake is very, very tasty. Spicy, one might say gingerbread. I baked it twice. The first time I boiled pears, but the second time I didn't. I liked the cake with raw pears more. I did not notice the difference in the very taste of boiled and unboiled pears (sweetness, spice). But the raw pear in the baked goods was a little denser and did not give excess liquid. Cupcake with syrup is sweet, the pear balances the taste. The syrup, in my opinion, is simply necessary. It gives moisture, complements the taste. I don't even know how to describe all this.
I baked a cupcake with this Beet syrup (molasses) and purchased brown. With the beet molasses, the dough was red before baking, but after that it got a chocolate color. In taste with one and the other molasses, I did not notice the difference. I have homemade pears. A bit clumsy. Not hard and not very juicy.
I repeat that I liked the cupcake. Recommend!

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Gingerbread cake with pears and syrup

silva2
Angela! Well, you are a craftswoman! The cupcake is handsome! I bookmark
zvezda
Angela, Generally class!Gingerbread cake with pears and syrup
As soon as I looked, I immediately thought about the gingerbread, without even reading your comments! I just bought some molds, do you think .. is it suitable for gingerbread? But, of course, first I will prepare your recipe in the original!
I also really love pears, I will make with raw ones, since you advise Thank you!
Wiki
Very nice!
I don't like pear baking, but I really want to bake such a cake. If you do not fool around with beet molasses, then what would you replace it with? Melted chocolate or honey, maybe?
ang-kay
Girls, thanks for stopping by the cupcake.I would be glad if you cook it and like it.
Quote: zvezda
I just bought some molds, do you think .. is it suitable for gingerbread?
No. The dough is liquid. Rises well and the structure is muffin.
Quote: zvezda
I will do with raw, since you advise
Olya, if hard pears, then you need to weld. Otherwise they will be raw.
Quote: Wiki
I don't like pear baked goods
Usually there is no pear in baked goods, even. if boiled in syrup. But there are such baked goods that the taste of pear is not important here. This is one of them.
Quote: Wiki
If you do not fool around with beet molasses, what would you replace it with?
I don't see where I live, but maltose syrup from Puds is sold in Russia. You can do it. And dark honey. Chocolate is not quite right.
zvezda
I'll cook the syrup anyway! I bought pears .. of all varieties and almost 4 kg! So experiment further, I'm ready!
Gingerbread cake with pears and syrup
In the photo, some kind of skin turned out, but they are strong and fragrant!
Are you going to bake gingerbread for NG?
ang-kay
Nice pears. It can be seen that they are natural, like homemade.
Quote: zvezda
Are you going to bake gingerbread for NG?
No. We do not cook anything at NG and do not celebrate. We sleep. We are already preparing and celebrating Christmas. And I have gingerbread in my profile. Take a look. Not bad)
zvezda
Angela, Thank you! I will definitely look, apparently I missed it!
ang-kay
Quote: zvezda
So experiment further
I will try today to expose the speed and deliciousness)
zvezda
Angela, oh! I can't keep up with you ... there are few eaters

(the neighbors are already looking at something strange, they started offering money, but I don't admit it

) but I don't like it myself ...
ang-kay
You treat them, and they want to pay?
Quote: zvezda
I do not have time
There work for 5 minutes for breakfast.
zvezda
Quote: ang-kay
You treat them, but they want to pay
Well, yes .. I just treat you almost every day, and one of them (the neighbors) often goes shopping with me and told everyone how it’s all well ... not very cheap, why did I just finish doing mousse (in parallel with the fact that both yours and Galina's) I do not exhibit everything, only probably a tenth.
ang-kay
Olya, understandably.
Wiki
Quote: ang-kay
... but in Russia maltose syrup from Puds is sold. You can do it. And dark honey.
Thank you! If I don't even buy molasses, then honey in bulk.
In general, I really love cupcakes, and gingerbread-mat cupcakes are doubly
zvezda
Quote: ang-kay
there is no pear in baking, even. if boiled in syrup.
Wiki! Believe it or not, but it’s the pear I have (though from another Angelina recipe) right the whole they cut it out and immediately ate it, maybe it depends on the variety.
zvezda
Angela! I can’t resist words of admiration for your recipe! Thank you very much for describing everything so accurately. Cooking according to your recipes is very simple and always calm for the result.
I think you will not be offended, I added a little addition to the sauce, though not on purpose. I cooked more pears, I was afraid, as in the last recipe, that it would not be enough and I rubbed the extra ones into the syrup, in the end it turned out with pulp. Further, everything, as you write, boiled down for a long time and it turned out 250 grams from a liter. And sugar, I think it does not change anything, but for kneading the gingerbread dough I made a lot of sugar with tangerine_orange and baked everything on it.
She cut and ate hot: oops: there is simply no strength to hold back! This is generally a bombastic taste! The pears are not sweet, tender, the cupcake itself ...: girl-swoon: Your cupcake tastes so gingerbread, tender .. In general .. Thank you so much, I bought a house for him
I'm reporting to you directly
Gingerbread cake with pears and syrup
Gingerbread cake with pears and syrup
Gingerbread cake with pears and syrup
Gingerbread cake with pears and syrup
Gingerbread cake with pears and syrup
Photographed hot, so
ang-kay
Hurrah! You got to him!
Olenka, even if the cake was cut hot, it is still clear that it was a success! Everything worked out great. Today you will like the taste more, and in a few days even more.
Quote: zvezda
I rubbed the extra ones into the syrup, in the end it turned out with pulp.
Absolutely not scary. I think the taste benefits from this. Probably you only had to interfere more often because of the pulp?
I cooked pears, as I understood. Didn't dare to put it raw? Ahhh. I experimented, because I already had syrup from the last time!
zvezda
Angela, I have such a creepy photo, it does not look like a real cupcake at all, it is really incomparable! That's all .. no, there’s nothing already: oops: they ate everything, and even scolded, which is not enough: facepalm: I’m definitely taking the recipe into my favorites!
I boiled the pears, as you wrote, for 15 minutes, I just left the rest to cook a little more, then wiped and boiled them. This sauce is deliciously tart ... I will not give the leftovers to anyone, and it is cool to ice cream and to meat (to chicken roll). I will still bake, have ideas
ang-kay
Olya, I'm very glad.

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