Ginger and Pear Loaf Cake

Portion: 10

Ingredients:

• 2 ripe pears

• 100g unsalted butter, softened

• 2tbsp stem ginger syrup, plus extra to glaze

• 2 eggs

• 150g wheat flour

• 125g wholemeal flour

• 1 tsp baking powder

• 50g finely chopped hazelnuts (hasselpähkinärouhe)

• 2 tsp ground ginger

• 2 balls stem ginger (in syrup), grated or finely chopped (optional)

• 125ml milk

Note: the original recipe includes 50g sultanas, but I replaced them with bigger pears.

Preheat the oven to 180°C/gas 4. Line a 900g loaf tin with baking parchment.

Chop 1½ pears, removing the stalk, core and any seeds. Set aside.

Cream the butter, sugar and ginger syrup together in a large bowl. Quickly beat in the eggs, then fold in both flours, hazelnuts and ground ginger.

Add the chopped pears, stem ginger and milk and fold in to make a thick batter.

Spoon into the prepared tin and level the top. Remove the core from the remaining pear held, then slice lengthways. Arrange on top of the cake. Bake in the oven for 1-1¼ hours until the cake is golden.

Brush 1-2 tablespoons of stem ginger syrup over the cake and leave to cool in the tin for 20 minutes, then transfer to a wire rack to cool completely.