Spiced honey cake with pear and ginger

Based on 6 ratings
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Difficulty

Medium 👍
30
min.
Preparation
50
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
250 g honey (divided)
pear
50 g candied ginger
100 ml white wine
1 tbsp Cointreau
120 g unsalted butter
100 g dark brown sugar
2 tbsp water
eggs
250 g flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground ginger
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
250 g cream cheese
candied ginger for serving
Metric
Imperial

Utensils

  • small pot
  • oven
  • fine sieve
  • cutting board
  • knife
  • bowl
  • hand mixer with beaters
  • rubber spatula
  • spoon
  • loaf pan
  • wire rack

Nutrition per serving

Cal
542
Protein
9g
Fat
24g
Carb
68g

Step 1/3

  • 50 candied ginger
  • 1 pear
  • 20 honey
  • 100 ml white wine
  • 1 tbsp Cointreau
  • small pot
  • oven
  • fine sieve
  • cutting board
  • knife

Preheat the oven to 160°C/320°F. Finely dice candied ginger and set aside. Finely dice the pear and add to a small pot set over low heat. Add part of the honey, white wine, and Cointreau. Let simmer for approx. 3 min. until the pear softens slightly. Remove from heat, drain, and set aside.

Step 2/3

  • 150 honey
  • 120 unsalted butter
  • 100 dark brown sugar
  • 2 tbsp water
  • 2 eggs
  • 250 flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • bowl
  • hand mixer with beaters
  • rubber spatula

Using a hand mixer with beaters, mix a part of the room temperature honey, butter, dark brown sugar in water, and eggs until light and fluffy, or approx. 2 – 3 min. Reduce the speed and gradually add the flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, and salt to the bowl and beat until well combined. Stir the poached pear through the mixture with a rubber spatula.

Step 3/3

  • 80 honey
  • 250 cream cheese
  • candied ginger for serving
  • spoon
  • oven
  • bowl
  • loaf pan
  • wire rack

Pour batter into a loaf pan and bake for approx. 50 min at 160°C/320°F. Remove cake from oven and let cool on a wire rack to room temperature, then remove from the tin. To make the icing, add remaining honey and cream cheese to a bowl and beat well with a hand mixer. Swirl the icing onto the cooled cake using a spoon and garnish with extra candied ginger, enjoy!