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Sticky Pear Gingerbread Cake by Erin Baker of the Natural Cookery School
“Gingerbread is one of my favourite flavours, dark molasses paired with warm spices. This cake adds poached pears to make it a real showstopper for Christmas or any other occasion. The recipe is easy to follow and absolutely delicious. If you can’t be bothered to poach the pears, simply chop 3 pears, peel and core and add to the batter.”
INGREDIENTS
For the pears
8 small firm pears, (we used mini conference)
200g golden caster sugar
2 cinnamon sticks
1 star anise
6 cloves
1 lemon, zest
1 orange, zest
2 tbsp ginger wine or brandy (optional)
For the sponge
250g pitted dates
2 tbsp ground flaxseed
1 tsp bicarbonate of soda
300ml oat milk (any other non dairy milk will work as well)
200ml neutral oil, plus extra for greasing
2 tbsp molasses (black strap is delicious)
175g dark muscavado sugar
200g self-raising flour or 180g gluten free self raising flour
1 tsp ground mixed spice
1 tsp ginger
1/2 tsp baking powder
1/4 tsp salt
METHOD
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TO SERVE
Serve the cake with vanilla ice cream and drizzle with scented syrup.