Ginger–Pear Torte 🍐

Serves 6–8

Ingredients

For the Cake

• 6 tablespoons unsalted butter (plus extra for greasing)
• 5 eggs, at room temperature
• 1 cup granulated sugar
• 1 cup unbleached all-purpose flour
• 1 teaspoon Spicy Caribbee ground ginger
• ½ teaspoon salt
• ½ teaspoon almond extract
• 1 cup heavy cream
• 2 tablespoons confectioners’ sugar
• 1 teaspoon freshly grated Spicy Caribbee nutmeg

For the Pear Filling

• 2 ripe but firm pears (Bosc preferred), about 1 lb total
• 1 tablespoon finely chopped Spicy Caribbee crystallized ginger
• 3 tablespoons packed light brown sugar
• 2 tablespoons butter
• 1 tablespoon brandy (optional)

Instructions

Prepare the Pans & Oven

1. Preheat oven to 350°F (180°C).
2. Grease two 8-inch round cake pans. Line the bottoms with parchment and butter the paper.

Make the Cake Batter

1. Melt 4 tablespoons of the butter and set aside to cool slightly.
2. In a bowl, whisk eggs until blended. Gradually beat in the sugar until the mixture becomes pale, thick, and triples in volume (about 6–8 minutes).
3. In a separate bowl, whisk together the flour, ground ginger, and salt.
4. Sift half of this flour mixture over the beaten eggs and gently fold in.
5. Add the cooled melted butter and almond extract; fold to combine.
6. Sift in the remaining flour mixture and fold until smooth.

Bake the Cake

1. Divide the batter between the two pans.
2. Bake until golden and beginning to pull away from the edges, about 25 minutes.
3. Cool in the pans for 10 minutes, then turn out onto racks and cool completely.

Whip the Cream

1. In a chilled bowl, beat the heavy cream with confectioners’ sugar and grated nutmeg until soft peaks form.
2. Refrigerate until ready to use.

Make the Pear Filling

1. Peel and core the pears; cut into ½-inch chunks.
2. In a skillet over medium heat, melt the remaining 2 tablespoons butter.
3. Add pears and crystallized ginger; cook for 2 minutes.
4. Add brown sugar and stir until dissolved.
5. Stir in brandy and cook until the mixture thickens into a glossy glaze, about 4 minutes. Remove from heat and cool slightly.

Assemble the Torte

1. Place one cake layer on a serving plate.
2. Spoon the warm pear mixture over the top.
3. Add a generous layer of whipped cream.
4. Place the second cake layer on top.
5. Dust lightly with confectioners’ sugar before serving.

Enjoy with your loved ones!