Ginger and pear traybake

Ginger and pear traybake
  • Serves icon Serves 12
  • Time icon Hands-on time 15 min, plus cooling. Oven time 35-40 min.

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?

Nutrition: per serving

Calories
353kcals
Fat
14.7g (6.4g saturated)
Protein
5g
Carbohydrates
49.1g (27g sugars)
Fibre
1.9g
Salt
0.9g
Calories
353kcals
Fat
14.7g (6.4g saturated)
Protein
5g
Carbohydrates
49.1g (27g sugars)
Fibre
1.9g
Salt
0.9g

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

Method

  1. Heat the oven to 150ºC fan/gas 3½. Sift the flour, ground ginger, bicarbonate of soda and salt into a large bowl.
  2. 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.
  3. 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.
  4. 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.

delicious. tips

  1. 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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Read what others say...

  1. 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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