Pear and Cardamon Spice Cake

Posted by on August 1, 2016


Contributor: Nicky Rutherfoord






125g butter

125g caster sugar

2 eggs lightly beaten

225g plain flour

15ml baking powder

30ml milk

Crushed seeds from 2 cardamon pods

50 gr chopped walnuts

15ml poppy seeds

575 gr dessert pears, peeled cored and  thinly sliced


3 walnut halves

Reserved pear slices

46ml clear honey

  • Preheat oven to 180C, grease and base-line the tin (pan) with greaseproof paper.
  • Cream butter and sugar together until pale and light. Gradually beat in the eggs, a little at a time, until incorporated.  Sift the flour and baking powder together, and fold in with the milk.
  • Stir in the cardamom, chopped nuts and poppy seeds. Reserve one-third of the pear slives, and chop the rest.  Fold the chopped pears into the creamed mixture.
  • Transfer to the prepared tinl. Smooth the surface, making a small dip in the centre.
  • Place the three walnut halves in the centre of the cake mixture, and fan the reserved pear slices around the walnuts, covering the cake mixture. Bake for 1¼  to  1½ hours, or until a skewer, inserted in the centre, comes out clean.
  • Remove cake from oven and brush with clear honey. Cool in pan for 20 minutes, transfer to a wire rack to cool completely.



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