Cake Aux Poires Et Au Gingembre

I just cooked a cake in french. As in, the recipe was in french (I got it from one of the crappy train magazines, which seems a funny place to be getting recipes from, but the picture looked nice). It's still in the oven, so I have yet to see if it was disastrous or not (actually, it seemed a bit dry when it went into the oven, but there's no way I can have misinterpreted "60mL de lait" so I am assuming that's just the way the recipe is), but how hard can cooking a cake really be? Not very hard, I say, and that's even accounting for the fact that we don't really have a cake tin.

And speaking of things that we haven't yet bought but that would probably be handy when baking cakes in french, I don't actually have a french dictionary. Yes, yes, much like I could go out and buy a toaster instead of whining about it for a year and a half, I suppose I could go out and buy a french-english dictionary. Reto has a french-german one, though, and I have a german-english one, and so that does me quite well for the time being. Much like I can make toast under the griller. Except that our griller in this flat seems to be broken. Maybe I should get one of those little kitchen blow-torch things. Then I could make toast and creme brulee.

UPDATE: The cake was super! I meant to take a pic of it when it came out of the oven, but then I forgot and we ate half of it. So here's the rest. Oh, and it looks nothing like it did in the picture. There it was all dark and gingerbready-looking. Hmm.