Gingery Pear and Honey Cake

Gingery Pear and Honey Cake
Last week I created cheesecake royalty using my imagination and a few other ingredients. Unfortunately, it was late at night, and the lights were not right for taking step-by-step pictures. Hence it was only the next morning, when Ginger Cheesecake saw the light of day, could I do it visual justice with a few snapshots. As such, I can’t give you Ginger Cheesecake step-by-step recipe yet, but here’s another wonderful winter treat for you to enjoy!

Step-by-step Recipe

Ingredients: Gingery Pear and Honey Cake


  • 250g butter
  • 2 eggs
  • 200g brown sugar
  • 90g golden syrup
  • 2 medium ripe pears
  • 150g flour, plain
  • 50g flour, self-raising
  • ½tsp baking soda
  • 1tbsp ground ginger powder
  • 2tsp mixed spice
  • 60ml milk


  • 125g butter
  • 1tbsp milk
  • 2tbsp water
  • 50g sugar
  • 1tbsp honey
  • ½tsp powdered gelatine
  • ½tsp vanilla extract

Note: If you don’t have self-raising flour, use plain flour instead (a total of 200g for this recipe), add
a pinch of baking powder. Golden syrup can be replaced with honey. Canned pears can be used
instead of fresh.


Have butter and eggs at room temperature. Preheat oven to 180C. Grease deep 22cm square cake
pan, line base and sides with baking paper. Peel, core and coarsely chop pears. Place butter, syrup
and sugar in a bowl.

Beat until light and fluffy. Beat in eggs, one at a time.

Sift in dry ingredients and stir well. Add milk.

Mix everything together and add pears. Mix until just combined.

Spoon the mixture into the form and even the surface with a spatula. Bake for about 1hr.

Stand cake in the form 5min, then transfer to a wire rack to cool. While the cake is cooling, make
the frosting. Place milk, water, sugar and honey in a saucepan.

Stir over low heat until sugar is dissolved. Sprinkle gelatine over extra 1tbsp of water. Stir until
dissolved. Add to saucepan.

Mix well and stand until cool. Beat butter until as white as possible.

Add vanilla extract, beat again. While motor is operating, gradually pour in cold gelatine mixture, in a
thin steady stream. Beat until light and fluffy.

Spread the frosting over the cake and even the surface with spatula. Cut the cake into squares.

Gingery Pear and Honey Cake

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