Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 pears, peeled and diced
- 1/4 cup candied ginger, diced
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan with butter and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the buttermilk and vanilla extract and mix until combined.
6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Fold in the pears and candied ginger.
8. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 250
Fat: 11g
Carbohydrates: 35g
Protein: 4g
Substitutions for Ingredients
- For the pears, you can use apples or other fruit of your choice.
- For the candied ginger, you can use fresh ginger or other spices of your choice.
Variations:
- For a sweeter version, you can add 1/2 cup of brown sugar to the batter.
- For a more savory version, you can add 1/4 cup of grated Parmesan cheese to the batter.
Tips and Tricks:
- Make sure to use ripe pears for the best flavor.
- For a crunchy topping, sprinkle some turbinado sugar on top of the cake before baking.
Storage Instructions:
The cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cake can be reheated in the oven at 350°F for 10 minutes.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and a sprinkle of cinnamon.
- Slice the cake and serve it with a scoop of ice cream.
Garnishes:
- Candied ginger
- Chopped nuts
- Whipped cream
Pairings:
- Coffee
- Tea
- Milk
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter.
- If the cake is too wet, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Make sure to use pasteurized eggs when making this cake.
- Make sure to store the cake in an airtight container to prevent spoilage.
Food History:
Pain de Gênes is a traditional French cake that originated in the city of Genoa, Italy. It is made with a combination of butter, sugar, eggs, and flour, and is often flavored with fruits or spices.
Flavor Profiles:
This cake has a sweet and spicy flavor, with notes of pear and ginger.
Serving Suggestions:
This cake is best served with a cup of coffee or tea.
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Region: French