A full-bodied Autumnal cake, and the equivalent of a big, warm, enveloping hug. The edges are golden brown, caramelised and chewy, while the inside is dark, moist and packed with flavours that linger on the tongue.
This feel-good cake incorporates pears, contributing to our ‘five a day’, as well as dark brown sugar, treacle, stem ginger, and an abundance of warm spices. The plant-based version is perfect for vegans.
It can be served as a ‘simple’ cake for afternoon tea, perhaps after taking a long walk in the woods or an invigorating march along the breezy coastline. Equally it can be transformed into a decadent pudding with cider-poached pears, crunchy caramelised pecan nuts, and a salted caramel and thyme sauce.
Serves 10-12
INGREDIENTS
Caramelised pecan nuts
50 g golden caster sugar
20 pecan nuts
Pinch of sea salt flakes
Pinch of chilli flakes
Cake
145 g unsalted (or non-dairy) butter
180 g dark brown muscovado sugar
160 g black treacle
120 g ginger (in syrup), finely chopped plus 2 tablespoons of the ginger syrup
½ nutmeg, grated
1 teaspoon cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon of sea salt flakes
2 pears, grated
¾ tsp bicarbonate of soda
300 g self-raising flour
Poached pears with salted caramel & thyme sauce
500 ml pear cider
100 g golden caster sugar
5 stems of lemon thyme
1 tsp vanilla paste
4 firm Williams or Comice pears, peeled, stalks intact
100 ml double (or oat) cream
Pinch of sea salt crystals
METHODS
Caramelised Pecan Nuts
- Put the pecans on a piece of baking parchment and place in a heatproof dish.
- Place the sugar in a small heavy pan and place on a medium-high heat. Swirl the pan occasionally once the sugar starts to melt around the edges (don’t be tempted to stir).
- Once the sugar has melted and turned golden, pour over the pecan nuts and sprinkle with sea salt and a pinch of chilli flakes.
- Allow to cool completely, then chop into chunks and set aside.
The caramelised pecans can be made a couple of days ahead, and stored in an airtight container.
Bundt Cake
- Preheat the oven to 170ºC / 150ºC fan. Spray the Bundt tin with cake release, or butter well, making sure to coat all the grooves.
- Place the butter, sugar and treacle in a large heatproof bowl and set over a saucepan containing a couple of inches of water. Place on a medium heat, stirring occasionally, until the butter has melted. Remove from the heat and stir briskly.
- Sift the flour, spices and sea salt into a bowl and whisk to combine.
- Add the chopped ginger, syrup and grated pears to the melted butter and sugar, then fold in the dry ingredients.
- Pour in the cake batter, then bake for 45 mins until cooked (when a skewer inserted in the centre of the cake for 3 seconds comes out clean).
- Leave to cool for 10 minutes, then invert over a cooling rack and allow to cool completely.
The cake can be made 1 day ahead, and stored in an airtight container.
Poached pears with salted caramel & thyme sauce
- Place the pears in a saucepan large enough to fit the them snugly. Add the cider, sugar, thyme and vanilla to the pan, then add enough water just to just cover the pears. Bring to a boil, cover with a cartouche (scrunched up, damp baking paper), and gently simmer until the pears are tender (about 20 mins, depending on how ripe they are).
- Remove the pears from the pan using a slotted spoon, take a small slice off the base so they can stand up, and place in a serving dish.
- Return the pan to a medium-high heat, and boil until the liquor is reduced by three-quarters and is syrupy and thick. Whisk in the cream and gently heat for 1-2 minutes, stirring, then add the salt to taste.
- Pour the reduced syrup over the pears (serve with double cream, for a truly indulgent treat).
The pears can be made 1 day ahead and stored, covered, in the fridge. Bring to room temperature before serving.
To Serve: Cut the cake into 10-12 pieces. Top with the chopped caramelised pecans and caramel sauce and serve with the roasted pears.
The Corner Plot 