Spiced honey cake with pear and ginger

Step 1/3

• 12½ g candied ginger
• ¼ pear
• 5 g honey
• 25 ml white wine
• ¼ tbsp Cointreau

• small pot
• oven
• fine sieve
• cutting board
• knife

Preheat the oven to 160°C/320°F. Finely dice candied ginger and set aside. Finely dice the pear and add to a small pot set over low heat. Add part of the honey, white wine, and Cointreau. Let simmer for approx. 3 min. until the pear softens slightly. Remove from heat, drain, and set aside.

Step 2/3

• 37½ g honey
• 30 g unsalted butter
• 25 g dark brown sugar
• ½ tbsp water
• ½ eggs
• 62½ g flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp ground ginger
• ⅛ tsp cinnamon
• ⅛ tsp nutmeg
• ⅛ tsp salt

• bowl
• hand mixer with beaters
• rubber spatula

Using a hand mixer with beaters, mix a part of the room temperature honey, butter, dark brown sugar in water, and eggs until light and fluffy, or approx. 2 – 3 min. Reduce the speed and gradually add the flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, and salt to the bowl and beat until well combined. Stir the poached pear through the mixture with a rubber spatula.

Step 3/3

• 20 g honey
• 62½ g cream cheese
• candied ginger for serving

• spoon
• oven
• bowl
• loaf pan
• wire rack

Pour batter into a loaf pan and bake for approx. 50 min at 160°C/320°F. Remove cake from oven and let cool on a wire rack to room temperature, then remove from the tin. To make the icing, add remaining honey and cream cheese to a bowl and beat well with a hand mixer. Swirl the icing onto the cooled cake using a spoon and garnish with extra candied ginger, enjoy!

Enjoy your meal!