Winter calls for a different kind of cake than summer doesn’t it? Spiced ginger pear cake is perfect. Ginger is such a warming spice it’s perfect with the winter pear! This cake has the same base as my Citrus Bliss Cake which if you haven’t made yet, do as I’ve made it about 3 times now and it’s gorgeous. The only change I’ve really made to the recipe is by switching the essential oils I used and topping the cake with pear. Unfortunately my beautiful pear displayed on the the top of the cake came out of the oven a little hidden, butit still tasted yummy, even to my husband who doesn’t like ginger in cakes (we have a funny dating gingerbread man story) and wasn’t keen when I said I was making a ginger & pear cake!
(this was the way I layed out the pear on the bottom, although it wasn’t all that spectacular when finished!)
Given the pear design wasn’t brilliant, I topped this cake with some toasted slivered almonds and coconut and the ginger syrup.
- 1 firm pear (I used beurre bosc)
- 100g (1 cup) almonds/almond meal
- 200g (1 cup) macadamias (half for topping)
- 2 eggs
- 85g (1/3 cup) maple syrup
- 130g (1/2 cup) Greek yoghurt
- 40g (1/2 cup) coconut
- 40g butter/coconut oil, melted
- 1 tsp baking powder
- 8 drops DoTERRA Ginger Essential Oil
- 5 drops DoTERRA Cinnamon Essential Oil
- 3 drops DoTERRA Wild Orange Essential Oil
- 1 tsp gingerbread spice mix(or add ½ tsp nutmeg and 1 extra drop of each oil)
- For Syrup:
- ½ cup honey
- ½ cup water
- 1 tsp shredded fresh ginger
- 3 drops ginger oil
- + macadamias, toasted flaked almonds and coconut to serve if you want to.
- For Thermomix:
- Roast macadamia nuts at 160C for 10 mins, cool. Leave oven on.
- Line a 20cm round cake tin with baking paper.
- Place almonds & half of the macadamia nuts in the TM bowl. Blitz sp8/10sec or until at desired consistency, I like mine to have a little bit of crunch still.
- Add eggs, beat sp4/20sec.
- Add remaining ingredients, sp4/20sec.
- Pour into cake tin.
- Bake for 40 mins at 160C
- REGULAR DIRECTIONS
- Roast macadamia nuts at 160C for 10 mins, cool. Leave oven on.
- Line a 20cm round cake tin with baking paper.
- You can use almond/nut meal rather than make your own. If you just have the nuts, process them in a blender or food processor until fine.
- Beat butter & maple syrup until thick and creamy.
- Add eggs, beat.
- Add remaining ingredients and beat until combined.
- Pour into cake tin.
- Bake for 40 mins at 160C
- For SYRUP:
- Put honey, water and shredded ginger in a saucepan over a medium heat. Bring to boil then simmer for about 10-15 mins until thickened.
- Stir in the essential oil.
- TO ASSEMBLE:
- Once the cake has cooled, scatter roasted macadamia nuts, almonds and coconut over the cake then drizzle the syrup over the top. Serve with cream or additional Greek yoghurt
You can always make them as individual cakes too, just reduce the cooking time to about 15-20mins.
Now as a general disclaimer, not all oils are created equal and even of those food grade oils available, not every oil should be ingested, so check & do your own research before you begin. Having said that, the oils I used in this cake are all food safe – ginger, cinnamon & wild orange, all from DoTERRA, and those flavours are fabulous for adding to food – they add a real pop. I have used a mix of almonds and macadamia nuts in this recipe but you could use your own combination of nut meal too.
If you don’t have food quality essential oils, you can use powdered ginger and cinnamon. If you are interested in getting your hands on some of these oils for yourself, you can buy them through www.mydoterra.com/whatannabelcooks – for retail click ‘shop’ tab, to open a wholesale account (saves 25%) click ‘Join & Save’ tab or contact me (annabel@whatannabelcooks.com) if you want more info. You can be outside of Australia to order too.
Disclaimer: if you purchase doTERRA essential oils or products from Your Inspiriation at Home I do make commision from those purchases.
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