Spiced Ginger and Pear Tea Cake

Spiced Ginger and Pear Tea Cake

Ginger and Pear is a match made in heaven. This spiced ginger and pear tea cake is the perfect way to refuel after knocking out some tasks in the garden. Enjoy whilst sitting out in the garden with a cup of tea or coffee. If you love the warm, comforting flavors of ginger and pear, this Spiced Ginger and Pear Tea Cake is the perfect bake for you. This moist and fragrant cake combines fresh, juicy pears with the bold spice of ginger, making it a delightful treat for afternoon tea, cozy gatherings, or as a simple homemade dessert. Whether you’re an experienced baker or just starting out, this easy-to-follow recipe will quickly become a favorite in your kitchen.

Delicious Garden to Plate

  • Bursting with Flavor – The combination of fresh pears, fresh ginger, cinnamon, and honey creates a perfectly spiced cake that’s both aromatic and delicious.
  • Moist and Tender Texture – Thanks to the natural juiciness of the pears and creamy yoghurt, this cake stays wonderfully soft and moist.
  • Simple Ingredients – You probably already have most of these pantry staples at home, making it an easy go-to bake.
  • Perfect for Any Occasion – Enjoy a slice with a cup of tea, serve it as a weekend brunch treat, or bring it to your next gathering.

Tips for the Best Spiced Ginger and Pear Tea Cake

  • Use ripe but firm pears for the best texture and flavor.
  • Grate 1/4 tsp fresh ginger into yogurt or cream to serve for an extra kick
  • Serve with edible flowers to elevate the presentation.

This cake is naturally sweet, lightly spiced, and absolutely delicious. If you’re looking for a cozy, homemade treat that highlights seasonal produce, give this Spiced Ginger and Pear Tea Cake a try!

spiced ginger and pear tea cake

Spiced Ginger and Pear Tea Cake

Sugar and spice this tea cake is so nice! The perfect morning or afternoon tea treat to be enjoyed with a tea or coffee in the garden.

Ingredients

  • 1 1/4 cups plain flour
  • 1/2 cup coconut yoghurt*
  • 1/3 cup olive oil
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp freshly grated ginger
  • 3/4 cup brown sugar
  • 2 TBSP honey
  • 1/2 tsp mixed spice*
  • 1/2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/3 cup milk
  • 1 tsp apple cider vinegar or lemon juice
  • 1 medium pear
  • 1 TBSP raw sugar to sprinkle over the top

Instructions

  1. Preheat oven to 180 degrees Celcius.
  2. Mix all dry ingredients in a large mixing bowl.
  3. Mix wet ingredients including grated ginger in a separate bowl.
  4. Wash and slice pears into slices lengthways. About 0.5cm - 1cm thick. (Thinner if you want them soft, thicker if you like them to still have some bite). Peel if you like but I don't bother.
  5. Grease a 15-20cm cake tin.
  6. Make a well in the center of the dry ingredients and gently mix the wet ingredients in until just combined. Don't over-mix.
  7. Pour cake batter into the cake tin and level out to form a flat top. Place the pear slices in and gently push into the mixture. Sprinkle the TBSP of sugar on top.
  8. Bake for 30- 45mins or until the cake skewer comes out clean.
  9. Allow to cool and serve with extra yogurt or cream.

Notes

Mixed spice can be replaced with extra cinnamon.

Use your favourite plain yoghurt

Happy Gardening,

Holly 🌱

More Sweet Treats

Lemon and Poppy Seed Zucchini Cake

Lemon and Poppy Seed Zucchini Cake

Zucchini are ready and abundant during the warmer months of summer which co-insides with a season of celebrations and events. This Lemon and Poppy Seed Zucchini cake is perfect for any occasion. Light, fresh and easily adaptable to seasonal flavours and fruits.

lemon zucchini cake

Lemon and Poppy Seed Zucchini Cake

Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • 2 1/2 cups Plain Flour
  • 2 tsp Baking Soda
  • 1/4 tsp Baking Powder
  • 1 Lemon
  • 2-3 Zucchini (3 cups grated with the moisture removed)
  • 3/4 cup Vegetable Oil
  • 1 cup Sugar
  • 1/4 cup Honey
  • 1 tsp Vanilla Essence
  • 3 Eggs
  • 1 TBSP Poppy Seeds
  • 1 tsp salt
  • extra salt for zucchini (1/4 tsp)

Icing

  • 250g Cream Cheese
  • 1 TBSP Lemon zest
  • 2 TSBP Lemon Juice
  • 1 cup of Icing Sugar

Instructions

  1. Wash and grate the zucchini into a bowl. Sprinkle with roughly 1/4 tsp salt and mix through. Allow to sit while you prepare the other ingredients.
  2. Preheat oven to 175 degrees celsius. In a bowl mix flour, baking soda, baking powder, poppy seeds, and salt and set aside.
  3. In a mixer (or bowl with a whisk) add eggs beat until frothy. Add in the sugar, oil, vanilla, zest, and juice of one lemon. Whist until combined. Gradually add to the flour mix and stir to combine.
  4. Strain and squeeze the extra moisture out of the zucchini using a sieve. Add 3 cups to the mixture and stir to combine.
  5. Grease a cake tin (20cm). Pour in the cake mix and cook for 40 mins to 1hr or until a cake skewer comes out clean.
  6. Remove the cake from the tin and allow to cool.


To make the Icing

Mix Icing ingredients together and ice the cake. Top with Dehydrated citrus and edible flowers.

Notes

To make a special occasion cake, make x2 cakes and add an extra layer of icing between them.