Pear, lime and ginger cake

NZ Herald 17/1/2011

Paul Jobin

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60 g	Unsalted butter, diced
400 g	Brown sugar, first amount 175g, remaining to mix with the beaten eggs
2	Pears, quartered and thinly sliced
300 g	Flour, sieved twice
1½ tsp	Baking soda
3 tsp	Ground ginger
165 g	Butter
4	Eggs
1½ cups	Golden syrup
2	Limes, zested and juiced
285 g	Sour cream

In a small saucepan, stir the first amount of butter and brown sugar until combined, then pour into a lined cake tin. Slightly overlap the pears in the base on the tin.
Sift the flour, baking soda and ginger into a bowl.
Preheat the oven to 165 degC.
In a mixing bowl, beat the second amount of butter and brown sugar until light and fluffy, then add the eggs, one at a time, beating well between additions.
Add the golden syrup and lime, beating well, and then alternate with the sour cream and the flour mix, folding until just combined.
Pour the mixture over the pears and bake for 90 minutes.