At last here is the last recipe of my pear series for this winter. There are still available at my shop Au bout du champ and I had been wanting to make gingerbread for quite some time. I used a recipe found in my folder which is in fact a copy of an old Saveurs magazine issue. I swapped the sugar for a strong honey and inserted the whole pears, although imperfect, in the cake as I did for my chocolate almond and pear cake.
It is perfect for tea time with this winter weather and it is even better the next day because the spices’ flavours have time to develop. It’s also good way to use up your spices in the pantry!
So enjoy and have a nice rest of the week!
Prep time: 20 min / Cooking time: 50 min
150 g flour
115 g butter
130 g of forest honey
50 g almond meal
1 tsp of vanilla paste
1 tsp. of four spices ground mix (cinnamon, ginger, nutmeg and cloves) – you can buy the mix already prepared
1 tsp. of ground ginger
1 tsp. of ground cardamom
1 tsp. of baking powder
1 pinch of salt
Preheat the oven to 180 ° C / 350 ° F
Melt 100 g butter, leave to cool.
In a large bowl, combine flour, brown sugar, vanilla, almond meal, all spices, baking powder and salt. Add the melted butter, then eggs. Whisk until well combined.
Pour into a greased and floured loaf tin (in case you are not using a flexipan). Then peel the pears, cut their base and insert them into the dough so that they stand upright.
Bake for about 50 minutes. Allow to cool and enjoy with tea.
Note: The original recipe indicates to dice the pear pieces into small cubes and incorporate them into the dough. This method will give you a moister cake.
As a recap, all the links for all the pear series’ recipes are below including some older recipes too: