Pear and ginger spiced cake is the perfect fall recipe you have been looking for. A simple tea cake made of no butter and no sugar, spiced with fall flavours, hints of ginger, studded through with dates caramel toffees. This Pear and ginger spiced cake is moist and tender, the pear flavor definitely comes through without over powering the aroma of spices, is easy to make, practically one bowl cake and stays well for upto 4 days!! Lets go make this now shall we?
Rainy evenings demand just one thing – simple tea cakes and a cup of good coffee. Add to that some books and intelligent conversation and we have the recipe for perfection. So I finally got the time to post this gorgeous out cake I made the other day. It’s a simple tea cake sweetened with jaggery and spices. Sweet Bosc pears, dates and caramel chocolate are studded through out this gorgeous cake and more pears and roasted pecans crown it on top. This was seriously so good that I am actually feeling bad at not having shared this earlier with you guys.
The idea for this cake came from the carrot banana cake I shared with you guys earlier. I have started making cakes without any sugar or butter, especially after realising how awesome they turn out with this Pear and ginger spiced cake.
I know this isnt Halloween related but honestly, we just had Diwali, and I dont think I have it in me to do another holiday post so soon again, especially since I am still to get over the total tiredness of “celebrating”! Is it just me or do you get tired from celebrating too? Dont get me wrong. I love festivals! I love holidays.. hello!! But there’s just something so tiring to celebrate festival after festival, especially when all you want to do id work undisturbed on the cookbook. I spent the days catering to my in laws, dressing up the house and making meals like these Sunday Thaali!
Now I am going to burrow myself in for the next 5 months till i turn in the manuscript. Stories here will get shorter. But the recipes will just get better and better. So here’s hoping you guys had a wonderful Diwali and the rest of you are getting set for a scary Halloween!! A few of my friends have been creating some amazing content . After Diwali, I will probably just serve up this incredibly awesome Adult & kids Sundae Board!! Be sure to follow me and look at my Instagram stories for a more candid look into my life and actually catch me cooking!!
Now lets go make this delicious Pear and ginger spiced cake soon, coz trust me you will want to enter the kitchen and whip this one up almost immediately. You can swap the hassleback pears for just chopped pears on top if you arent too keen on spending that extra 5 minute on it. The Pear and ginger spiced cake would still be as awesome! But if you can, all you need is a sharp knife and a bit of patience. Everything you need to make this Pear and ginger spiced cake is right there in your pantry. If you don’t have jaggery, feel free to use sugar or stevia!
Enjoy this Pear and ginger spiced cake with your friends, cups of hot coffee, a final dusting of powdered sugar, some roasted pecans and lots of love.
Please PIN the below image if you like this recipe! I will so appreciate it. Thanks!!
Pear and ginger spiced cake
Pear and ginger spiced cake is the perfect fall recipe you have been looking for. A simple tea cake made of no butter and no sugar, spiced with fall flavours, hints of ginger, studded through with dates caramel toffees.
- 100 ml olive oil / vegetable oil
- 150 gms jaggery powder sub with equal amounts of sugar or even stevia
- 250 gms all purpose flour
- 2 eggs
- 75 ml milk
- 2 tsp baking powder
- 6 whole medjul dates, pitted and chopped
- 1 tsp bourbon vanilla essence
- 8 whole roasted pecans
- 125 gms chopped dark chocolate
- 2 tbsp chopped caramel toffee
- 3 whole Bosc pears 2 of which is to be halved, cored and hasslebacked. 1 pear chopped one half into tiny bits (1 cm dices)
- 2 tbsp cornflour
- 1 tbsp dry ginger powder
- 1/2 tsp nutmeg grated
- 1/2 tsp all spice powder
Start by cleaning and scoring the 2 pears as you see in the image. I scored 1 vertically, and the other horizontally. You could do either or both! Play with it!! Squeeze lemon juice on it so that it doesnt turn brown or do it later once the batter is ready.
Using an electric mixer fitted with a whisk attachment whisk the oil, jaggery, eggs and vanilla until double in volume. Sift in half of the flour and baking powder and add half the milk and fold. Sift in the remaining flour and milk and mix. Now add the 1 chopped pear, chocolate and caramel bits, chopped dates.
Preheat the oven to 180C or 350F.
Now line a 22/23 cm springform pan with parchment paper. Gently pour the batter into the pan. Now tap the pan heavily on the counter to make sure there is no bubbles trapped in the batter.
Gently place the scored pear halves into the batter. They will sink in about half way. Thats ok.
Now bake for 60 mins or more as per your oven. Keep checking in the last 10 mins to make sure it doesn't brown too quickly. Do the toothpick test. If it comes out too sticky, throw in a foil over the cake and let it bake till cooked through.
Remove when done and let cool in the pan for 10-15 mins. Then release the spring and gently remove the cake. Let cool completely before slicing it and eating.
Stays well refrigerated and covered for 4 days. Good at room temperature or even eaten cold! Enjoy.