Description
Date Pear Almond Ginger Honey Cake is a beautifully moist and fragrant dessert layered with natural sweetness from dates and pears, nuttiness from almonds, and a gentle spice from ginger.
Ingredients
Scale
- 1 ½ cups all-purpose flour (or gluten-free flour blend if preferred)
- 1 cup ground almonds (almond flour works well)
- 2 tsp baking powder
- 1 tsp baking soda
- 1–2 tsp ground ginger (adjust to taste)
- ½ tsp cinnamon (optional, but recommended)
- Pinch of salt
Fruit Components
- 1 cup soft dates, pitted and chopped
- 1–2 ripe pears, peeled and diced or thinly sliced
Wet Ingredients
- ½ cup unsalted butter (softened) or neutral oil
- ½ cup honey
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk (or plant-based alternative)
Instructions
1. Preparation
- Preheat oven to 170°C (340°F)
- Grease and line your cake tin
- Prepare all ingredients in advance
2. Prepare the Date Mixture
- Chop dates into small pieces
- Simmer in water or milk for 5–10 minutes
- Mash into a thick paste
- Allow to cool slightly
3. Mix Wet Ingredients
In a large bowl:
- Cream butter and honey together
- Add eggs one at a time
- Mix until smooth and slightly fluffy
4. Combine Dry Ingredients
In a separate bowl:
- Flour
- Ground almonds
- Baking powder
- Ginger and spices
5. Combine Batter
- Gradually add dry ingredients to wet mixture
- Fold gently to avoid overmixing
- Incorporate the date paste
6. Add Pears and Almonds
- Fold diced pears into the batter
- Optionally:
- Layer pear slices on top
- Sprinkle sliced almonds for texture
7. Bake
- Pour batter into prepared tin
- Bake for 45–60 minutes
- Check doneness with a skewer
8. Cool and Serve
- Let cake cool in tin for 10–15 minutes
- Transfer to rack
- Drizzle with extra honey if desired
- Prep Time: PT15M
- Cook Time: PT45M
- Category: Dessert
- Method: Baking
- Cuisine: European-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 310 Kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg