Poached pear and ginger cake

Published on Wednesday 9th January 2019 by DJ Kirkby

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:

  1. 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

  1. Weigh margarine, treacle, syrup and sugar into a small pan and cook over low heat until melted together.
  2. Remove from heat, cool slightly then and add to milk.
  3. While your first ingredients are melting, weigh out your dry ingredients and give them a good whisk to make sure they are mixed well.
  4. Add you wet ingredients to the dry and mix well.
  5. Pour into a greased and lined tin.
  6. Push in your poached pears.
  7. Bake at 150 degrees for 45 mins.


Leave a Reply