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ginger pear cake

Ginger Pear Cake with Gin & Tonic Poached & Caramelised Pears


This show stopping cake is topped with gin and tonic poached pears and an indulgent salted caramel sauce. Perfect for any celebration.

  • Serves: 1 |
    1 servings
  • Rating:

  • Difficulty:

  • Prep Time : 60 mins |
  • Cook Time : 60 mins
Categories: Baking, Cakes
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Ginger Pear Cake

250 g cake flour
2 tsp (5 ml) baking powder
1 ½ tsp (7,5 ml) ground mixed spice
1 tsp (5 ml) ground cinnamon
¼ tsp (1,75 ml) salt
1 tsp (5 ml) very finely grated/microplaned fresh ginger (can be subbed with ground dried ginger)
180 g butter
150 g brown sugar
1 tsp (5 ml) vanilla extract
2 large eggs
⅓ C (80 ml) milk
2 medium firm pears, peeled, cored and diced (we used Forelle)

Salted Caramel Sauce

½ C (125 g) brown/caramel sugar
2 Tbsp (30 ml) water
2 Tbsp (30 ml) butter
⅓ C (80 ml) pouring cream
½ tsp (2,5 ml) vanilla essence
½ -1 tsp (2,5-5 ml) flaky sea salt

Gin & Tonic Poached and Caramelised Pears

6 medium pears, peeled and quartered
100 ml Inverroche Classic Gin
200 ml tonic
400 ml water
½ C (125 ml) sugar
2 cinnamon sticks
2 star anise
1 slice of lemon peel

baking paper cartouche
knob of butter

Ginger Pear Cake

Preheat the oven to 180 ºC.

Grease a round 20 cm springform or loose-bottomed tin and line the bottom.

In a large mixing bowl, sift the flour, baking powder, spices and salt. Add the grated fresh ginger and mix to combine.

In a stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs and vanilla and mix to incorporate, scraping down the sides of the bowl in-between.

Add the flour to the mixer in three batches, adding the milk in-between additions. Mix until the batter comes together (it will be a thicker consistency).

Remove the bowl from the stand mixer and fold in the diced pear pieces.

Transfer the mixture to the greased and lined tin. Smooth out the batter (it will be thick) using the back of a spoon or an offset spatula. Place into the oven and bake for 45-50 minutes until a toothpick inserted into the centre comes out cleanly (check at the 45-minute mark).

Allow the cake to cool then pop it out of the springform pan. Using a sharp knife carefully trim the dome of the cake to create a flat surface for the toppings. It doesn’t have to be completely flat – a slightly raised centre will be a good base to build your pear topping.

Salted Caramel Sauce

In a small pot over medium-high heat, add the sugar and water and whisk to combine. Bring to a boil and cook until the sugar has dissolved. Reduce to a medium heat and add the butter. Whisk to combine and simmer until the mixture turns a rich amber colour.

Remove the pot from the heat and gently stir in the cream, then whisk well to combine. Stir in the salt – start with half a teaspoon first and check the saltiness, adjust with more salt if preferred. If the caramel sets a little before you use it, you can loosen it up with a splash of hot water while reheating.

Gin & Tonic Poached and Caramelised Pears

In a large pot over medium-high heat add the water, tonic, Inverroche Classic Gin, cinnamon, star anise and lemon. Bring to a boil then turn down the heat and add the pears. Cover with the cartouche and simmer until the pears are soft but not falling apart – about 15-20 minutes.

Remove the pears from the pot and allow to cool, reserve the gin and tonic poaching liquid.

In a large frying pan over medium-high heat, add a knob of butter and a little of the poaching liquid. Add the pear quarters and gently fry until they are caramelised and golden all over. Add spoonfuls of the poaching liquid as you cook if needed.

To assemble the cake, stack the caramelised pears on top of the cake (you may need a toothpick here and there to keep a few base ones on and the rest can sit in-between). Drizzle with warm salted caramel and serve immediately. As an optional extra serve each slice with a scoop of vanilla ice-cream or whipped vanilla cream.