My father’s birthday was quite some time ago, but today I had time to finally get around to baking a celebratory cake. I decided to be bold and part from the tried-and-trusted carrot cake with almonds to test a new recipe: Pear and Ginger Cake.
A favorable way to start the day: Saying good morning with freshly made waffles and raspberry+strawberry sauce, and a dollop of whipped cream.
My mother made a flavorful fish soup for dinner.
I like my world organized. Note that the cointreau replaces the rum called for in the recipe, because I didn’t have any of the latter available.
This is a very simple recipe, but required a bit more time since I only had two baking pans for the three required layers. The liquid in the bowl is the homemade caramel, which was used as a glaze.
Almost ready for the party.
All suited up, and about to be dressed with chopped candied ginger.
Music: kaare norge – always on my mind