Poached pear and ginger cake
I found the original idea for this cake on Zoe Bakes and decided to make a vegan version. My recipe for a single batch is below – I made a double batch of batter but the next time I make this cake I’ll just make the one so that my pears stick out the top of the cake a bit because I think the way Zoe has presented her cake looks much better. In the picture my cake looks dense and heavy but that’s just because I am rubbish at taking photos – this cake is gorgeously floofaaay, honest.
Ingredients for cake
- 100g vegan margarine (I used Pure)
- 175g black treacle
- 50g golden syrup
- 50g dark brown sugar
- 150ml plant milk (I used soya)
- 250g plain flour
- 3tsp ground ginger
- 2 tsp allspice
- 1 tsp bicarbonate of soda
- 2 tsp baking soapinch salt
Ingredients for pears
- 4 – 5 firm pears (peeled and cored)
- 1 tin of cider
- 2 tea bags (I used Roibos)
- 1 tsp cinnamon
- 1 vanilla pod
- A handful of frozen cranberries
Method for pears:
- Once the liquid is boiling, place the pears in in and simmer until they are al dente in the middle when pricked with a fork (took my pears about 15 mins). You don’t want them to be too soft or they’ll fall to bits while cooking in the cake.
Method for cake
- Weigh margarine, treacle, syrup and sugar into a small pan and cook over low heat until melted together.
- Remove from heat, cool slightly then and add to milk.
- While your first ingredients are melting, weigh out your dry ingredients and give them a good whisk to make sure they are mixed well.
- Add you wet ingredients to the dry and mix well.
- Pour into a greased and lined tin.
- Push in your poached pears.
- Bake at 150 degrees for 45 mins.