- High in dietary fibre
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegetarian
- 1 serve veg or fruit
Baked to perfection, our delicious pear, ginger and honey cake is an impressive afternoon treat.
- Serves6
- Cook time1 hour
- Prep time25 minutes, + cooling time
Ingredients
- 6 William Bartlett pears, peeled
- 2/3 cup (160ml) Coles Finest Australian Red Gum Honey
- 2 tsp ground cinnamon
- 180g butter
- 2/3 cup (150g) brown sugar
- 1 1/2 cups (225g) self-raising flour
- 1/2 tsp salt
- 1 tsp ground ginger
- 1/2 cup (125ml) milk
- 2 Coles Australian Free-Range Eggs
- 1/3 cup (45g) blanched hazelnuts, coarsely chopped
- 1 tsp Coles Finest Australian Red Gum Honey, extra
- Icing sugar, to serve
- Vanilla ice cream, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Use a small paring knife or apple corer to core the pears. Place in a medium saucepan and cover with water. Add 1/3 cup (80ml) honey and half the cinnamon and place over medium heat. Bring to a simmer. Cover and cook for 6-8 mins or until the pears are just tender. Set aside to cool slightly.
Step 2
Meanwhile, preheat oven to 180°C. Grease a medium baking dish. Combine the butter, sugar and remaining honey in a clean medium saucepan over medium heat. Cook, stirring, for 3 mins or until butter melts and mixture is smooth.
Step 3
Sift the flour, salt, ginger and remaining cinnamon into a large bowl. Stir to combine and make a well in the centre. Whisk the milk and eggs in a small jug until well combined. Add to the flour mixture with the butter mixture and gently fold until just combined (don’t overmix).
Step 4
Pour half the batter into the baking dish. Arrange the pears over the batter. Pour the remaining batter around the pears. Bake for 45 mins or until a skewer inserted in the centre comes out clean.
Step 5
Place the hazelnut in a small frying pan over medium heat. Cook, tossing occasionally, for 2 mins or until golden. Drizzle with the extra honey and stir to coat. Top the cake with the hazelnut mixture and dust with icing sugar. Serve warm with ice cream.
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Courtney Roulston's pear, ginger & honey cake
- Serves6
- Cook time1 hour
- Prep time25 minutes, + cooling time
Ingredients
- 6 William Bartlett pears, peeled
- 2/3 cup (160ml) Coles Finest Australian Red Gum Honey
- 2 tsp ground cinnamon
- 180g butter
- 2/3 cup (150g) brown sugar
- 1 1/2 cups (225g) self-raising flour
- 1/2 tsp salt
- 1 tsp ground ginger
- 1/2 cup (125ml) milk
- 2 Coles Australian Free-Range Eggs
- 1/3 cup (45g) blanched hazelnuts, coarsely chopped
- 1 tsp Coles Finest Australian Red Gum Honey, extra
- Icing sugar, to serve
- Vanilla ice cream, to serve
Description
Baked to perfection, our delicious pear, ginger and honey cake is an impressive afternoon treat.
Method
Step 1
Use a small paring knife or apple corer to core the pears. Place in a medium saucepan and cover with water. Add 1/3 cup (80ml) honey and half the cinnamon and place over medium heat. Bring to a simmer. Cover and cook for 6-8 mins or until the pears are just tender. Set aside to cool slightly.
Step 2
Meanwhile, preheat oven to 180°C. Grease a medium baking dish. Combine the butter, sugar and remaining honey in a clean medium saucepan over medium heat. Cook, stirring, for 3 mins or until butter melts and mixture is smooth.
Step 3
Sift the flour, salt, ginger and remaining cinnamon into a large bowl. Stir to combine and make a well in the centre. Whisk the milk and eggs in a small jug until well combined. Add to the flour mixture with the butter mixture and gently fold until just combined (don’t overmix).
Step 4
Pour half the batter into the baking dish. Arrange the pears over the batter. Pour the remaining batter around the pears. Bake for 45 mins or until a skewer inserted in the centre comes out clean.
Step 5
Place the hazelnut in a small frying pan over medium heat. Cook, tossing occasionally, for 2 mins or until golden. Drizzle with the extra honey and stir to coat. Top the cake with the hazelnut mixture and dust with icing sugar. Serve warm with ice cream.