bohemianwanderer – This pear and ginger traybake combines soft fruit, warm spices, and a rich caramel sauce. The dessert serves eight to ten people and suits both casual and special occasions.
Preparation takes about 10 minutes, while baking requires approximately one hour. The recipe uses simple ingredients to create a moist cake with a balanced flavor profile.
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Preheat the oven to 180°C or 160°C for a fan oven. This equals 350°F or gas mark four. Grease a 30 by 20 centimeter roasting tin thoroughly.
Peel two pears weighing about 275 grams in total. Cut them into quarters, remove the cores, and chop into one centimeter pieces.
In a large bowl, beat 110 grams of room-temperature butter with 200 grams of light muscovado sugar. Mix for about two minutes until pale and creamy.
Add three large eggs and two tablespoons of honey to the mixture. Beat again until fully combined and smooth.
In a separate bowl, combine 225 grams of self-raising flour with 75 grams of ground almonds. Add one teaspoon of baking powder, one teaspoon of mixed spice, and half a teaspoon of fine sea salt.
Fold the dry ingredients into the butter mixture gently. Add 150 milliliters of whole milk and mix until just combined.
Stir in the chopped pears and four finely chopped balls of stem ginger. Ensure the fruit is evenly distributed throughout the batter.
Pour the mixture into the prepared tin and spread it evenly. Scatter 50 grams of roughly chopped pecans over the surface.
Bake the cake for 40 to 45 minutes. Test with a skewer to ensure it comes out clean before removing from the oven.
Allow the cake to cool slightly in the tin before serving. The texture should remain soft and moist.
Serve Warm with Caramel Cream Sauce and Vanilla
While the cake bakes, prepare the caramel sauce. Place 75 grams of butter, 175 grams of muscovado sugar, and 300 milliliters of double cream into a saucepan.
Add one teaspoon of vanilla extract to the mixture. Heat gently over medium heat until the ingredients melt and combine.
Bring the mixture to a boil and allow it to simmer for a few minutes. Stir occasionally to prevent sticking or burning.
Remove the saucepan from the heat once the sauce thickens slightly. Add a pinch of flaky sea salt if desired to enhance the flavor.
The caramel sauce should be smooth and glossy when ready. Keep it warm until serving.
Cut the cake into squares while still slightly warm. Pour the hot caramel sauce generously over each portion.
Serve immediately for the best texture and flavor contrast. The warm cake pairs well with the rich sauce.
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Add a spoonful of crème fraîche or vanilla ice cream alongside each serving. The cool element balances the sweetness of the dessert.
The combination of pears, ginger, and spice creates a layered flavor profile. The caramel sauce adds richness and depth to each bite.
This traybake is suitable for gatherings and can be prepared with minimal effort. Its balance of fruit, spice, and cream makes it a versatile dessert option.
