photo: Pear and Ginger Cake with Honey

Pear and Ginger Cake with Honey

I would have never thought that pear and ginger combine so well with each other, but what is more even with honey in one dessert. Well, today we will learn new combinations and at the same time make a wonderful cake. The cake has a number of unusual and interesting properties: 1. It is very and very porous and airy. 2. The cake has very beautiful color – look, it is golden, bright and juicy. 3. An interesting combination of pear taste with ginger and cinnamon, honey and nutmeg. 4. It does not need to soak with anything at all, but if you still make a pear caramel, you will generally get a cake on the verge of a pudding of an old English school. 5. You can make one cake at once, it does not burn, it is well and evenly baked and does not need to be cut into smaller cakes. There is another story about taste in general. The cake is absolutely gentle, look at the photo, it's magical, crumbly, porous, airy. The combination of all the flavors and ingredients creates a unique taste; I have not tried anything of that kind. Pear topping here plays the role of an accent, protects the cake from drying, but pear caramel, with which you can water individual pieces or the whole cake, turns it into something amazing.


  • Pear
    3 pcs
  • Cane sugar
    250 g
  • Butter
    225 g
  • Whole wheat flour
    450 g
  • Ginger
    1 tsp
  • Cinnamon
    1 tsp
  • Baking soda
    1 tsp
  • Nutmeg
    1 tsp
  • Honey
    370 g
  • Egg
    3 pcs
  • Yogurt 2%
    250 g
  • Cream 33%
    80 g


  • 1. Cut large pears (3 pcs) into 8 parts while clearing of pits and tails.
  • 2. Melt the butter (100 g) in a frying pan and add the brown sugar (125 g); when sugar dissolves, neatly put the pieces of the pear. Cook pears gently stirring them until they become transparent. Take away from the fire and put the pears out on the plate (so that the pieces are as dry as possible) with a noise.
  • 3. Mix all dry ingredients with a whisk in one bowl: flour (450 g), soda (1 tsp), ground ginger (1 tsp), cinnamon (1 tsp), nutmeg (1 tsp).
  • 4. Mix sugar (125 g) and soft butter (125 g) in another bowl, whisk on the medium speed until the mass brightens.
  • 5. Add honey (370 g.), I took a linden one, it is very suitable here, but you can take any other, if the honey is too thick, warm it for 20 seconds in a microwave oven. If you are allergic, you can substitute with caramel sirup or corn syrup.
  • 6. Stir well and add three eggs. Add first one, whisk, add the following one and so on.
  • 7. Now add dry ingredients to the mass alternating them with yoghurt (250 g) in three stages.
  • 8. Cover the bottom of the 20 centimeter-shaped parchment, and oil the sides. Lay the pieces of the pear on the bottom with a pattern.
  • 9. Pour the dough into the mold. I have one of 5 centimeters high, and as a result the cake decently rose over the sides. Therefore, either take a slightly larger form or use 100 g of dough for muffins, for example. Or make two cakes of 16-18 cm.
  • 10. Bake at 160 degrees for 50-80 minutes. Here everything depends on the oven, the size of the mold and yogurt (it interacts with soda and creates porosity). As usual – check with a skewer, if it comes out dry – then the cake is ready.
  • 11. Leave it on the grill to cool down in the mold for 15 minutes, and then gently turn it over on the plate. While it is cooling down – you can make a pear caramel, everything is simple – bring the remaining syrup in a frying pan to a boil and cook it for 3-5 minutes. Then pour in 60-80 g of fatty cream, stir until homogeneous, cook for another 2 minutes and then you can pour the cake from above or pour caramel into the sauceboat and water already sliced pieces.