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Pear, Ginger and Walnut cake
I love the combination of pear and ginger, walnuts add a lovely bite to the cake. Date and walnuts are a classic combination too. To make the cake more 'special' I sometimes Ice it with ginger frosting or you can just eat it plain. As it is packed full of nuts the protein and fat keeps you satisfied for longer instead of the highly processed, sugar and refined carbohydrate cakes that you buy in the supermarkets. Its quick and easy to make too, which is my favourite kind of recipe.
Prep Time 25 minutes
Cook Time 40 minutes
Servings
portions
Ingredients
Prep Time 25 minutes
Cook Time 40 minutes
Servings
portions
Ingredients
Instructions
  1. Prepare a loaf tin to prevent the cake sticking when its cooked, I use coconut oil and grease proof paper. Preheat the oven to 180 degrees C, 350 F, or gas mark 4.
  2. Wash, and core the pears. Roughly chop them and place into a saucepan with a lid.
  3. Peel and roughly chop the fresh ginger, add to the pan with the coconut oil and water. Turn the heat on low to medium to gradually soften and let the ginger flavour permiate the fruit.
  4. Once cooked remove from the heat and liquidise using a food processor, or stick blender.
  5. Add the ground almonds, flour, ground dried ginger and maple syrup, mix thoroughly. I continue to use the food processor for the entire recipe as its so much quicker but you can do it by hand.
  6. Once the batter is mixed add the walnuts and the 10 prunes, making sure the stones are removed. Give the cake batter a very quick whizz to chop the dates and walnuts slightly.
  7. Pour the batter into the loaf tin and straight into the preheated oven. The cake should take around 30-40m minutes to cook depending on your oven and the size of the pears used. The best way to check if its ready is by sticking a skewer into the middle of the cake and if it comes out clean it is ready. This will remain quite a soft cake so you will see grains of the almonds on the skewer but it wont be coated in a wet batter.
  8. Allow the cake to cool before wrapping it in greaseproof paper then into an airtight container and placing somewhere cool to store. Because there is not much added sugar to preserve the cake and it is pretty moist it wont last as long as shop bought varieties. It does freeze very well so you can pre slice it and freeze ready for when you have a fancy!
  9. You can also ice the cake for more special occasions. I decorated my cake using my dairy free cashew frosting mixed with some fresh and dried ginger and prunes. I decorated the top with walnut halves.
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