2 large eggs, at room temperature
¼ cup oil (not olive)
1 cup sugar
250g sour cream
1½ cups flour
1½ tsp baking powder
1 tsp baking soda
¼ tsp salt
Pear & Ginger Mix
4 canned pear halves, well drained, thinly sliced
4 cubes (approx. 20g) crystalized ginger, finely sliced
5 tsp sugar mixed with 4 tsp ground ginger
Ingredients provided by:
Preheat oven to 180°C. Grease a 24cm loaf tin and line with baking paper, for easy removal afterwards.
In a cake mixer beat, eggs with wire whisk attachment. When frothy, slowly add oil and sugar while still whisking.
While machine is still running, add sour cream and then sifted dry ingredients. Pulse dry ingredients until just combined, no more.
Pour half the batter into prepared loaf tin. Thinly slice 3 pears and scatter over top of batter. Finely slice 3 cubes crystalized ginger and sprinkle over pears. Dust with half the sugar/ginger mixture. Pour remaining batter into loaf tin then repeat layering with remaining pears, ginger and sugar mix.
Bake for 50-60 minutes, or until a skewer comes out cleanly. Let loaf stand in tin for 10 minutes before turning out.
Wine match: te Pā Noble Sauvignon Blanc 2017