Perfect to serve for afternoon tea, brunch or a simple dessert with coffee. This cake keeps beautifully and will store in the fridge for up to 5 days, becoming even more moist over time.
Spoon the batter into a lined muffin tin and top with pear slices. Bake at 170°C for 25–30 minutes until just set.
Delicious with thick yoghurt, mascarpone or lightly whipped cream. Drizzle with a little reserved pear poaching syrup for extra moisture.
Replace pears with poached apples, quinces or stone fruit when in season.
Add a pinch of nutmeg or mixed spice for a deeper gingerbread flavour.
Pear + Gingerbread Cake
12 People
281 Cals
Pear + Gingerbread Cake
12 People
281 Cals
About the recipe
My pear and gingerbread cake is a beautifully moist, gently spiced bake that feels comforting yet light — perfect for afternoon tea or an easy dessert. Naturally sweetened with honey or maple syrup and made with buckwheat flour and almond meal, it’s gluten free, nourishing and full of warm, aromatic flavour.Soft poached pears add a natural sweetness and moisture, while ginger and cinnamon bring that classic gingerbread warmth without overpowering the fruit. Finished simply with yoghurt or mascarpone, this is the kind of cake that feels indulgent but still balanced.A lovely gluten-free pear cake for cooler days, entertaining or slow weekends at home — wholesome, elegant and purely delicious.
Nutrition Per Serving
281
Calories
15g
Fat
2g
Saturates
15g
Sugars
129mg
Salt
6g
Protein
33g
Carbs
5g
Fibre
Ingredients
Switch measurement units
- 180 ml milk your choice
- 2 large organic eggs
- 125 ml extra virgin olive oil or macadamia nut oil
- 2 teaspoons vanilla extract
- 125 ml raw honey or pure maple syrup
- ½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 200 g buckwheat flour
- 100 g almond meal ground almonds
- 3 teaspoons gluten free baking powder
- 30 g finely chopped crystalised ginger optional
- 3 – 4 poached pears see recipe
POACHED PEARS
- 6 firm pears
- 1 litre unsweetened apple or pear juice
- 500 ml water
- 2 lemons
Method
- PREHEAT your oven to 170°C (340°F) fan forced.
- COMBINE milk, eggs, olive oil, vanilla, honey, cinnamon and ginger into a mixing bowl.
- ADD the buckwheat flour, almond meal and baking powder and mix to form a batter. Add the crystalized ginger if using.
- SPOON the batter into a prepared baking dish. Place the pears carefully into the batter, gently pushing them in. You should fit around 4 or 4 depending on the size of your tin.
- BAKE for 50 - 60 minutes or until the loaf is cooked through.
- REMOVE from the oven to cool for at least 1 hour before removing the cake from the dish.
- SERVE at room temperature with a dollop of yoghurt or mascarpone. You can drizzle some of the pear syrup over the cake if you wish.
TO MAKE THE PEARS
- PEEL the pears roughly, leaving some of the skin on the pear for aesthetics.
- PLACE pears into a saucepan with apple juice, water and lemon juice.
- BRING to the boil then reduce the heat to a low simmer.
- COVER pears with a cartouche (a piece of baking paper) or with a lid.
- SIMMER gently for 15–20 minutes or until tender.
- REFRIGERATE until needed.
