Pear, Ginger & Almond Tea Cake

Buttery, tender almond cake studded with juicy pears and perfumed with warm ginger—perfect with a cup of tea for slow Sunday baking.

Ingredients

• 3 medium ripe-but-firm pears (about 650–750g / 1.4–1.7 lb)
• 2 tbsp lemon juice (or 1 tbsp apple cider vinegar + 1 tbsp water)
• 170g (12 tbsp) unsalted butter, softened
• 150g (3/4 cup) caster/superfine sugar (or regular white sugar)
• 3 large eggs, room temperature
• 1 tsp vanilla extract (pantry staple; optional but recommended)
• 120g (1 cup) all-purpose flour
• 150g (1 1/2 cups) almond flour (finely ground almonds)
• 2 tsp baking powder
• 1/2 tsp fine salt
• 1 1/2 tsp ground ginger (or 1 tbsp finely grated fresh ginger)
• 1/2 tsp ground cinnamon (optional pantry staple)
• 60ml (1/4 cup) milk (any kind)
• 40g (1/3 cup) sliced almonds
• 1–2 tbsp honey or apricot jam, warmed (optional glaze; pantry staple)
• Icing sugar, for dusting (optional)

Method

• 1

  Step 1: Prep the pan & oven

  Heat oven to **175°C / 350°F (160°C fan)**. Grease and line a **23cm / 9-inch springform** (or deep 20cm/8-inch round) cake pan with baking paper (base and sides).

• 2

  Step 2: Prepare pears

  Peel pears, cut into quarters, core, then slice each quarter into **3–4 wedges**. Toss with **lemon juice** to prevent browning and to add brightness. Set aside.

• 3

  Step 3: Cream butter and sugar

  Using a handheld mixer or stand mixer, beat **butter + sugar** on medium-high until **pale and fluffy**, about **2–3 minutes**. This builds lift for a tender crumb.

• 4

  Step 4: Add eggs

  Beat in eggs **one at a time**, mixing for about **15–20 seconds** after each. Scrape down bowl as needed. Beat in **vanilla**.

• 5

  Step 5: Mix dry ingredients

  In a separate bowl, whisk **flour, almond flour, baking powder, salt, ginger, and cinnamon** until evenly combined (no baking powder streaks).

• 6

  Step 6: Combine batter

  Add half the dry mix to the butter mixture and mix on low just until incorporated. Add **milk**, then the remaining dry mix. Mix only until you no longer see dry flour—**don’t overmix** (almond flour keeps it moist, but overmixing can still toughen the crumb).

• 7

  Step 7: Assemble

  Scrape batter into pan and smooth the top. Arrange pear wedges on top in a spiral or rows, pressing them in **slightly** (they’ll sink a bit as it bakes). Sprinkle with **sliced almonds**.

• 8

  Step 8: Bake

  Bake for **45–55 minutes**, until **deep golden**, the center is set, and a skewer inserted into the middle comes out **clean or with a few moist crumbs** (avoid wet batter). If the almonds brown too fast, loosely tent with foil at the **35–40 minute** mark.

• 9

  Step 9: Finish & cool

  Cool in the pan **15 minutes**, then release the ring and cool on a rack. For a glossy finish, brush warm cake with **warmed honey/jam** while still slightly warm. Dust with **icing sugar** just before serving.

Tips

• **Pear ripeness matters:** Use pears that are fragrant but still firm (they should give just slightly when pressed). Overripe pears can turn watery and sink too much.
• **Fresh ginger option:** Replace ground ginger with **1 tbsp finely grated fresh ginger** (squeeze out excess juice if very wet) for a brighter, spicier kick.
• **No springform?** Use a **lined 23cm/9-inch square pan**; start checking at **40 minutes**.
• **Make-ahead & storage:** Keeps **3 days** airtight at room temp (best on day 1–2). Refrigerate up to **5 days** (bring to room temp before serving). Freeze slices up to **2 months**.
• **Serving ideas:** Lovely with **whipped cream, thick yogurt, or vanilla ice cream**, and a strong black tea or coffee.

Nutrition (per serving, estimate)