Gingerbread Pear Cake

Ingredients for the cake

  • 1½ cups all purpose flour
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • 1/8 tsp ground all spice
  • ¼ tsp salt
  • 115g butter
  • ¼ cup water
  • ½ cup light brown sugar
  • ½ cup golden syrup
  • 2 Tbsps molasses
  • 3 large eggs
  • ¼ cup grated fresh ginger
  • 1 Angélys pear grated

Ingredients for the compote

  • 2 Angélys pears
  • 150g sugar
  • ¼ cup water
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 2 Tbsps tapioca flour
  • ½ orange zest (fine)


First peel, then dice and toss the apples in the tapioca flour.  Fold in sugar, spice, zest and water until evenly mixed and place into a baking dish, seal the dish with tinfoil and bake for 40 minutes. Once removed from the oven gently stir the pear juices together to ensure there are no lumps and the sauce has a nice even consistency. If the sauce is a little too thick then gently stir in 1 teaspoon of warm water at a time until the desired consistency is achieved.

Butter and flour an 8” round baking tin with removable base.

Whisk together the flour, baking soda, cinnamon, all spice and salt. On a low heat melt the butter in a pan.

In a mixer beat together the brown sugar, golden syrup and molasses in a mixer until fluffy. Then beat in 1 egg at a time on a medium speed until fully incorporated. Then gently mix in the flour onto a low speed until just combined.  Add the butter and ginger to the mix and the grated pear and gently fold through the cake batter.

Bake for approximately 35 minutes or until a wooden skewer comes out clean then remove from the oven and allow to fully cool in the tin.