Pear and Ginger Loaf Cake

Pear and Ginger Loaf Cake

This is a new recipe for us and one we're already completely in love with. A sponge spiced with ginger is topped with sliced pairs from our garden and then covered in roasted hazelnuts. Absolute heaven.


For the topping

85g plain flour

1/2 tsp ground cinnamon

50g cold, unsalted butter cut into cubes

50g light brown sugar

50g walnuts, finely chopped

For the cake

2tsp ground ginger

1 tsp ground cinnamon

1/2tsp bicarbonate of soda

125g plain flour

125g unsalted butter

50g maple syrup

200g dark muscovado sugar

2 large free-range eggs, lightly beaten

100ml whole milk

125g rolled oats

2 medium pears peeled, cored and sliced


Line and grease a 23 x 30 x 10 cm cake tin

Heat the oven to 150°C, 130°C fan, 300F, gas 2

For the topping, place the four and cinnamon in a medium bowl

Rub in the butter with your fingertips

Stir in the sugar, walnuts and a pinch of salt, and set aside

For the cake, sift the ginger, cinnamon, bicarbonate of soda and flour into a large bowl

In a large saucepan melt the butter, maple syrup and sugar over a medium heat, then leave to cool

In a jug beat together the eggs and milk

Mix the oats into the flour and spices, add the sugar and butter mixture and mix well

Pour in the milk and eggs, and stir until smooth

Pour into the prepared tin and top evenly with the pear slices

Bake for 15 minutes then remove from the oven and sprinkle over the topping

Bake for a further 25 minutes

Turn up the temperature to 180°C, 160°C fan, 350F, gas 4, and cook for another 10 minutes.

Leave in the tin on a wire rack to cool

Honey and Harvest 2018

Honey and Harvest 2018

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Chocolate and Beetroot Cake