Easy Gingered Pear Almond Honey Cakes for Bonfire Night
Autumn pears, fragrant honey and warming ginger come together for an easy bonfire night bake. These gingered pear almond honey cakes are not only delicious, but are easily portable. They’re the perfect antidote to overhyped Halloween and its transatlantic excesses. They can be eaten whilst watching the bonfire flames dance and the Catherine wheels spin – no tricks, just treats.
These almond honey cakes came about as a result of a failed attempt at making almond nut butter. I will be posting about this and its serendipitous love child later this month. Suffice it to say, the end result was totally worth it. I used some of my nut butter to make these cakes, but have given a slightly easier method here so you don’t have to make my version of nut butter first. I was putting my new Optimum G2.3 platinum series induction blender through its paces, but my trusty Optimum 9200A would have worked equally as well.
The cakes, whilst not entirely sugar free, are made with a modest amount of honey and a small addition of crystallised ginger. As well as being low in sugar, they are low in fat too with only one tbsp of coconut oil. The pears helped to sweeten the cakes, as well as giving them a nice texture. Almonds are always a good addition to a cake in my book. A little warming ginger combines beautifully with the other flavours and keeps the cockles of the heart glowing in the cold night air.
- 75g whole almonds
- 1 tbsp coconut oil
- 3 small pears - cored but not peeled
- 3 tbsp honey
- 1 large egg (I used a duck egg)
- 125g golden wholemeal (or half wholemeal, half plain)
- 1 tsp baking powder
- 1 tsp ground ginger
- 25g crystallised ginger - chopped
- 1 tsp demerara sugar
- Grind the almonds in a blender or food processor (I used my Optimum G2.3).
- Add two of the pears along with the coconut oil and blend for a minute or two or until the pears are pureed.
- Add the honey and eggs and blend again until well mixed.
- Sift the dry ingredients into a bowl. Make a well in the centre, then pour in the nut batter and gently mix in stirring from the inside outwards.
- Stir in the crystallised ginger.
- Divide the mixture between 9 cupcake cases.
- Thinly slice the remaining pear and arrange on top of the cakes.
- Sprinkle a little of the sugar over each one.
- Bake at 180℃ for 20 minutes or until the cakes are well risen and a skewer inserted comes out clean.
- Great cakes for eating around the fire on Bonfire Night.
These bonfire night cakes also go to Bake of the Week at Casa Costello
Other recipes for pear cakes you might like
- Caramelised pear, honey carob cake via Tin and Thyme
- Chocolate pear cake via Tinned Tomatoes
- Chocolate pear cardamom upside-down cake via Tin and Thyme
- Pear & ginger crumble cake via The Crafty Larder
- Pear & pecan cake via Casa Castello
- Pear upside-down cake via Farmersgirl Kitchen
If you like this recipe for easy gingered pear almond honey cakes why not pin it for later?
I use my Optimum Blenders for smoothies, spreads, sauces and even chocolate making. The post contains affiliate links. Buying through a link will not cost you any more, but I will get a small commission. This helps keep Tin and Thyme blythe and blogging. Opinions are, as always, my own.