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Ginger and pear traybake

By: Louise Pickford

This rich ginger, pear and pecan slice is the perfect cake to enjoy with a cuppa on a chilly day. Wrap it up and take on a frosty walk.

Why not take a flask of our warming chai-spiced latte on your winter walk, too?

This rich ginger, pear and pecan slice is the perfect cake to enjoy with a cuppa on a chilly day. Wrap it up and take on a frosty walk.

Why not take a flask of our warming chai-spiced latte on your winter walk, too?

Ingredients

You’ll also need…

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Heat the oven to 150ºC fan/gas 3½. Sift the flour, ground ginger, bicarbonate of soda and salt into a large bowl.
Put the sugar, butter, treacle and syrup in a saucepan and heat gently, stirring, until the butter is melted and the sugar has dissolved. Pour the butter mixture into the dry ingredients along with the milk and egg, then beat with a wooden spoon until smooth. Fold in the pear and all but 2 tbsp of the pecan nuts.
Transfer the cake batter to the prepared tin and scatter over the reserved pecans. Bake for 35-40 minutes or until a skewer pushed in the centre of the cake comes out clean.

Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Slice and pack carefully to take on a frosty walk.

Nutrition: per serving

The cake will keep for 4-5 days stored in an airtight container. Or freeze in portions, well wrapped in foil, for up to 3 months.

Recipe By:

Louise Pickford

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Marcella Bilsby says:

14th Apr 2022 at 6:30 pm

I couldn’t really detect the pear in the cake but it probably just adds moisture so you would notice if it wasn’t there. A sharper tasting apple might work well.

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