|1 ||Lightly grease and line the base of a deep pie pan 20.5 cm of diameter.
Beat 200g butter with icing sugar 175 g, 175 g of sifted bread flour, 3 teaspoons ginger 3 eggs until they are smooth.
Pour the mixture to the prepared pan and smooth the surface.
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.
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.
Serve the cake warm, accompanied by pear and ginger jam with cocoa.