Ginger and pear traybake
- Published: 18 Jan 22
- Updated: 25 Mar 24
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?
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Ingredients
- 350g self-raising flour
- 2 tsp ground ginger
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 125g light soft brown sugar
- 125g butter
- 125g black treacle
- 125g golden syrup
- 200ml whole milk
- 1 medium free-range egg, lightly beaten
- 1 large dessert pear, peeled, cored and diced
- 80g pecan nuts, toasted in a dry pan, then roughly chopped
You’ll also need…
- 20cm x 30cm baking tin, greased and base-lined
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Method
- 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.
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- Recipe from January 2022 Issue
Nutrition
Nutrition: per serving
- Calories
- 353kcals
- Fat
- 14.7g (6.4g saturated)
- Protein
- 5g
- Carbohydrates
- 49.1g (27g sugars)
- Fibre
- 1.9g
- Salt
- 0.9g
delicious. tips
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.
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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.