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Pear Ginger & Rosemary Cake

September 17, 2014 by TheWhiteRamekins

Pear Ginger & Rosemary Cake

It’s time when flavours of fall have taken over the summer bounty. Although we are observing late rain showers this year, but few things have different story to tell. It’s time when market is flooded with fruits of fall. Pears, apples and pomegranates are back in abundance with their ripest and sweetest form ever. It’s one of my favourite seasons besides spring. While Spring has the beauty of blushing flowers and red juicy strawberries, fall on the opposite side has the myriad colours of drying falling leaves and fragrant pears and ruby red pomegranate pearls.

Pear Ginger & Rosemary Cake

And I thrive on fresh seasonal produce. You’d have seen the regular use of seasonal produce in my baking, which clearly tells how I love them in my cakes and bakes. They bring a life in entirety to the regular home bakes I keep on trying regularly. Ironically it keeps the regular feel far away from such easy home kitchen recipes. And what else one could dream of – a simple and sometimes an old recipe getting revived with the new seasonal flavours.

Pear Ginger & Rosemary Cake

I baked one chocolate chunk pear cake few days back which almost reminded me of the Chocolate & Pear Teabread, which I had baked last year. Sadly, I couldn’t take pictures of it, as I was in hurry to get home soon and meet the parents. And I was itching so badly, that I wanted to get at least one Pear recipe this season, before they get disappeared off the shelves.

Pear Ginger & Rosemary Cake

So determinedly, I baked this Pear Ginger & Rosemary cake {actually, three mini loaves} and took photos of them. Now, if I talk about the ginger, it was from the jar of remaining candied ginger from the last year’s Chocolate Chip & Candied Ginger Cookies. Ginger, which is again a flavour of festive season, pairs really well with Pears.

Pear Ginger & Rosemary Cake

And the Rosemary, just accentuates the flavour of aromatic Pears and the spicy sweet ginger. Such beautiful medley of flavours! And I am in love with them. And if that isn’t just enough for you, I tell you that these cakes are baked without eggs. Wow!!! isn’t that just a bonus, for all you lovely vegetarian people. I think it is, at least for my mommy, who doesn’t eat eggs. She just loved them. 

Pear Ginger & Rosemary Cake

Pear Ginger & Rosemary Cake
2014-09-17 11:02:52
Eggless pear ginger and rosemary cake, celebrating the flavours of fall season.
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For the cake
  1. 200 gm cake flour
  2. 100 gm sugar
  3. 1/2 tsp baking soda
  4. 1 tsp baking powder
  5. 1 tsp finely chopped rosemary
  6. 2 tbsp finely chopped candied/stem ginger
  7. 1/4 tsp salt
  8. 100 gm unsalted butter, softened
  9. 175 ml buttermilk
  10. 1 tsp vanilla extract
  11. 1 cup pears, peeled, chored, and sliced
For the streusel
  1. ½ cup chopped walnuts
  2. 2 tbsp all purpose flour
  3. 25 gm sugar
  4. 50 gm cold butter (cubed)
For the streusel
  1. In a bowl, mix together flour, sugar and butter and rub the mixture with your fingertips so that it eventually resembles the bread crumbs.
  2. Stir in the walnuts and keep in fridge, until ready to use.
For the cake
  1. Preheat oven at 180 degree Celsius. Line and grease either 3 2-cup capacity mini loaf pans or one 9 x 5 inch loaf pan.
  2. In a bowl, sift together cake flour, sugar, baking powder, baking soda, salt and stir thoroughly.
  3. Add the butter and mix with an electric mixer, so that it resembles bread crumbs.
  4. Add the buttermilk, vanilla and rosemary and stir well to combine.
  5. Fold in the chopped pears and ginger.
  6. Divide the batter into prepared pans. Scatter the streusel topping and bake in oven for about 35 - 40 minutes, or until skewer inserted into the middle of cakes comes out clean.
  7. Let cool the cakes in pan for 15 minutes and then invert them onto wire racks to let cool completely.
By Himanshu Taneja
The White Ramekins http://thewhiteramekins.com/

Filed Under: cake Tagged With: autumn, baking, cake, candied ginger, egg free, eggless, fall, food, pears, recipes

Candied Ginger & Chocolate Chip Cookies…The Great Food Blogger Cookie Swap 2013 #fbcookieswap

December 11, 2013 by TheWhiteRamekins

Candied Ginger & Chocolate Chip Cookies

Baking cookies for holidays and gifting them to friends and relatives is so much fun and that gets doubled when it is for a noble cause. The Great Food Blogger Cookie Swap is an initiative led by Lindsay of Love and Olive Oil and Julie of The Little Kitchen, where in over thousand of bloggers around the world come together to register to bake cookies and swap them with three of the selected bloggers.

Candied Ginger & Chocolate Chip Cookies

And each one participating gets to eat cookies from three of the other participants. So it’s kinda lot of cookies getting swaped all over the world. This is the first time, India is participating in this. Thanks to Roshni of The Vanilla Bean Bakery & Blog, who got this initiated for us as well. When I got my matches {blogger’s names to whom I had to send the cookies}, I was really excited to get this started.

Candied Ginger & Chocolate Chip Cookies

I already knew what I was going to bake. I had shortlisted this amazing recipe of Chocolate chip cookies from Dorie Greenspan’s Baking from my home to yours. Dorie’s recipes have always proved to be great, except that they call for a lot of butter and sugar, which I always cut down to a great extent. But the end result come out fine with reduced butter and sugar too.

Candied Ginger & Chocolate Chip Cookies

This was a recipe for classic chocolate chip cookies, which I adapted as per my taste and needs. And as Christmas is just round the corner, I made them a bit more festive. Yeah, I added a great good amount of some homemade candied ginger. So eventually that led to my twist on classic chocolate chip cookies and traditional gingersnap cookies. Cookies came out really really nice with an amazing pairing of dark chocolate chips and spicy candied ginger.

Candied Ginger & Chocolate Chip Cookies

For candied ginger, I took David Lebovitz’s recipe. I have got half a jar left from that stock and that I have already thrown into my mincemeat which has been soaking in fridge for almost a week now. That is why love Christmas time. And I got three amazing type of cookies in my share. Riddhi of Cook By Book sent some wonderful chewy Maple Snicker Doodles, Roshni of The Vanilla Bean made me Lavendar Crisps and Deeba from Passionate About Baking sent over festive Wholewheat Gingerbread and Chocolate Pretzels.

Candied Ginger & Chocolate Chip Cookies

Amazing amazing cookies to make this festive season brighter and more fun. This whole cookie swap program was really fun to do and the great thing is that all the funds raised through this go to the treatment of pediatric cancer in parternership with Cookies For Kids Cancer program. And this year Cookie Swap program has been able to raise over 13,000 USD. It feels great to have donated to such a noble cause, kinda amazing way to celebrate this festive season.

Candied Ginger & Chocolate Chip Cookies

Ingredients

2 cups all purpose flour
1 tsp salt
3/4 tsp baking soda
150 gm butter, at room temperature
3/4 cup sugar
2/3 cup light brown sugar
2 tsp pure vanilla extract
2 large eggs
300 gm dark chocolate chips or chunks
3/4 cup finely chopped candied ginger (homemade recipe here)

Directions

  1. Preheat the oven at 190 degree C and line two baking sheets with baking paper or mat.
  2. Whisk together flour, salt and baking soda.
  3. Using an electric mixer, cream the butter until pale and fluffy. Beat in both the sugars, until well blended.
  4. Add egg one at a time, beating well after each addition. Mix in vanilla extract.
  5. Add the dry ingredients and mix well. Add chocolate chips and candied ginger and mix to combine well.
  6. Scoop out and place cookie dough on baking sheet taking one table spoon at a time, leaving about 2 inches space between two spoonfuls.
  7. Taking one baking sheet at a time, bake for 10 to 12 minutes, until they are brown at the edges and golden at the center. Take baking sheet out of oven and let rest for 1 minute. Then carefully using a metal spatula, place them on a wire rack to let cool completely.
  8. Store in an airtight container.

Filed Under: cookies Tagged With: baking, candied ginger, christmas, cookies, fbcookieswap, festive, food, food blogger cookie swap 2013, holiday

Hi! I'm Himanshu - a home chef who loves to cook, bake, style and photo shoot... Read More…

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