Pear Ginger Cake with Chocolate Icing

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Average: 5 (2 votes)
(2 votes)
Pear Ginger Cake with Chocolate Icing
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Health Score:
5,6 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
297
calories
Calories

Healthy, because

Even smarter

Nutritional values

While this dessert is high in calories, fat and sugar, it contains nutrients like potassium, magnesium and vitamin C, so is fine to enjoy every once in a while. 

In the fall, add some cinnamon to this cake for festive autumnal flavor. 

1 <none> contains
(Percentage of daily recommendation)
Calorie297 kcal(14 %)
Protein5.1 g(5 %)
Fat16.17 g(14 %)
Carbohydrates34.28 g(23 %)
Sugar added12.47 g(50 %)
Roughage1.46 g(5 %)
Vitamin A140.38 mg(17,548 %)
Vitamin D0.59 μg(3 %)
Vitamin E2.64 mg(22 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.19 mg(17 %)
Niacin0.69 mg(6 %)
Vitamin B₆0.02 mg(1 %)
Folate17.1 μg(6 %)
Pantothenic acid0.08 mg(1 %)
Biotin2.21 μg(5 %)
Vitamin B₁₂0.45 μg(15 %)
Vitamin C3.8 mg(4 %)
Potassium132.76 mg(3 %)
Calcium86.59 mg(9 %)
Magnesium17.36 mg(6 %)
Iron0.96 mg(6 %)
Iodine17.8 μg(9 %)
Zinc0.35 mg(4 %)
Saturated fatty acids8.53 g
Cholesterol81.51 mg

Ingredients

for
1
Ingredients
butter (for the pan)
Pastry flour (for the pan)
1 lemon (zested and juiced)
2 ripe Pear
6 ounces butter
1 pinch salt
6 ounces sugar
4 eggs
6 ounces Pastry flour
2 tablespoons cornstarch
2 teaspoons Baking powder
2 teaspoons freshly grated ginger
1 ½ ounces ground almonds
milk (if necessary)
3 ½ ounces Milk chocolate couveture
1 tablespoon Whipped cream
How healthy are the main ingredients?
lemonPearsaltsugareggginger

Preparation steps

1.

Grease the tart pan well. Preheat the oven to 350°F. 

2.

Rinse the lemon, wipe dry and finely grate the zest. Squeeze out juice. Peel pears, quarter, core and cut into wedges. Drizzle with lemon juice.

 

3.

Beat the butter, salt and sugar until creamy. Add the eggs one by one until the mixture is frothy. Mix the flour with the cornstarch and baking powder. Stir the flour mixture into the egg mixture. Add the lemon zest, ginger and milk (if needed). Add the almonds and mix until the dough pulls away from the spoon.

4.

Pour the batter into the pan and lightly press the pears into the batter. Bake for approximately 1 hour, or until a toothpick inserted into center comes out clean. Cool the cake for 10 minutes, then remove from the pan and allow to cool completely.

5.

Melt the chocolate over a hot water bath and mix in the cream. Drizzle over the pear and ginger cake and serve.