Dessert · Season 11

Pear and Ginger Cake with Lemon Verbena Custard

Name: Pear and Ginger Cake with Lemon Verbena Custard
Yield: 8
Ingredients: 165g caster sugar; 125g unsalted butter, cubed, softened; 2 eggs; 60g golden syrup; 150g plain flour; 1 tbsp ground ginger; 2 tsp ground cinnamon; 3/4 tsp bicarb soda; 330g pear, peeled, coarsely chopped; salt; canola spray; 2 large pears, peeled, cored and cut into quarters; 300g caster sugar; 150ml cream; 100ml milk; 10g lemon verbena leaves; 3 egg yolks; 60g sugar; toasted walnuts, to serve

Larissa Takchi

Contestant · 13 Jun 2019

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Pear and ginger Cake

165gcaster sugar

125gunsalted butter, cubed, softened

2eggs

60ggolden syrup

150gplain flour

1 tbspground ginger

2 tspground cinnamon

3/4 tspbicarb soda

330gpear, peeled, coarsely chopped

salt

canola spray

Caramelised Pear

2large pears, peeled, cored and cut into quarters

300gcaster sugar

Lemon Verbena Custard

150mlcream

100mlmilk

10glemon verbena leaves

3egg yolks

60gsugar

toasted walnuts, to serve

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

EggsMilkGingerCreamFlourPearCinnamonGolden SyrupCaster SugarBicarbonate SodaDessert

Recipe by Larissa Takchi, Season 11. Originally published by Network 10 on 13 Jun 2019.

Original on 10 Play ↗