It's Winter here in Tropical North Queensland, and we've just harvested our annual crop of fresh ginger, and whilst we've dehydrated a large percentage of it, and ground it in the spice grinder to make the most fragrant ginger spice imaginable, the pink-tipped young ginger pieces reminded me that I must make this very gingery cake. I've been working on perfecting this recipe for a long time, and now I'm very happy with the result. I hope you love it too.
Dear Friends, If you think you have seen this recipe before, you just might have. I have posted it before, quite recently, and I am now submitting it for the very important International Scone Week event, #ISW 2025.
We have just harvested our tropical and edible crop of aromatic Ginger and Turmeric. It's an annual event, generally occurring between the heat of Summer and the early chill of Winter, when the rhizomes or roots are mature. Ginger and turmeric grow almost like a weed here in Mackay in the tropics. Since then we've been chopping, slicing, cooking, freezing and dehydrating the ginger. Now I have enough dehydrated Spice Ginger and tropical Stem Ginger in Syrup, and frozen ginger and turmeric to last me for the next 12 months.
This stem ginger and pear cake is so easy to make, resulting in a top layer of pear, a very moist cake texture and lots of warm, cosy spice and ginger flavours. We love using stem ginger when baking sweet things, and this cake gives a perfect result. It is now one of my favourites to bake.
