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Pear and ginger cake

1 Lightly grease and line the base of a deep pie pan 20.5 cm of diameter.
2 Beat 200g butter with icing sugar 175 g, 175 g of sifted bread flour, 3 teaspoons ginger 3 eggs until they are smooth.
3 Pour the mixture to the prepared pan and smooth the surface.
4 450 g have dessert pears, peeled, cored and sliced ​​on the surface, sprinkle with 1 tablespoon brown sugar fine and add a few dots of butter on top.
5 Put the cake in a preheated oven at 180 º C and leave for 35-40 minutes, or until golden brown and spongy to the touch.
6 Serve the cake warm, accompanied by pear and ginger jam with cocoa.
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