Spiced Ginger Cake with Poached Pears and Salted Caramel Sauce
If it were up to me, I’d put ginger in everything. This is probably only a mild exaggeration. It packs such a gorgeous punch in anything you put it in – savory or sweet. Gingerbread and ginger molasses cookies happen to be my favourite holiday treats, and so, when it came to baking a spice cake – I naturally chose a cake infused with ginger. Naturally, we had to make it a little more dramatic, so I tied in the flavors of rose petals, pistachio, and pears poached in cardamom, cloves, and honey water.
I think I’ve figured out that my style of baking will always be French-country. Give me all the rustic cakes with chantilly cream, choux pastry with chocolate and croissants with oodles of butter. I’ll never be the mom who makes pristine fondant cakes with Toy Story figurines, my kids are going to get naked cake towers with layers upon layers of creme patisserie and chopped up strawberries. To be honest, I peel the fondant out when I eat wedding cakes, so maybe it’s just a personal preference that I’ll extort upon my future children.
That brings me back to this spiced ginger cake. It actually came together quickly, and the final effect was quite pretty. Since the cake had small but varied spices, I poked small holes and doused it in the salted caramel sauce to round up the flavors and turn it into a moist, airy and distinctive dessert.
The order in which the recipe is written is important, it’ll save you time. If you do a few things concurrently, the wait times come in handy to prep the next step. And trust me, it is super easy to cut and serve, despite how complicated it looks. I served it with some lightly sweetened, freshly whipped cream, but feel free to just serve it as is.