Hidden pear loaf cake
- 3 Grower's Selection Conference Pears, peeled
- 4tbsp caster sugar
- 1tbsp rapeseed oil, for greasing
- 400g Asda Chocolate Sponge Mix
- 2 eggs, beaten
- 70g crystallised ginger
- 3tbsp icing sugar, sifted
Carefully remove the pear cores – cut and scoop them out through the bottom of each pear with a sharp knife or the tip of a veg peeler. Slice the base off each pear so it will stand upright.
Bring the caster sugar and 400ml water to a boil. Add the pears and simmer for 15 mins until they start to soften. Remove from the syrup, allow to cool, then pat dry with kitchen roll.
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 21cm loaf tin with baking paper.
Stand the pears in the tin, an equal distance apart.
Beat together the sponge mix, eggs and 150ml water, then fold in 50g of the ginger. Pour around the pears, smoothing the top.
Bake on the middle shelf for 30-35 mins until risen and a skewer comes out clean when inserted. Cool then remove from the tin.
Mix the icing sugar with ½tsp water, drizzle over the cake and decorate with the remaining ginger.