Easy Pear & Cardamom Cake
A fragrant cardamom cake topped with pears, honey, pine nuts and fresh mint — simple, golden, and irresistibly cozy.
Ingredients
- 4.4 oz self‑raising flour (125 g)
- 2.0 oz unsalted butter, soft (55 g)
- 3.9 oz caster sugar (110 g)
- 1.4 oz small egg (40 g)
- 4 tbsp water
- 2 medium ripe pears
- ½ tsp ground cardamom
- 1 to 2 tbsp gooey honey
- 1 tbsp pine nuts
- 1 tbsp fresh mint sliced
Instructions
-
1) Preheat the oven to 375°F (190°C).
-
2) Line or lightly butter a 6‑inch (15 cm) round tin or a small loaf tin.
-
3) In a bowl, combine the soft butter and caster sugar until pale and fluffy.
-
4) Add the egg and mix until fully combined.
-
5) Fold in the self‑raising flour and ground cardamom. Stir in the water. Mix just until smooth — don’t overwork it.
-
6) Slice the pear in half and peel it. Cut both halves into 4 slices lengthwise.
-
7) Spoon the batter into the tin and smooth the top. Decorate with the pear slices.
-
8) Bake the cake at 375°F (190°C) for 14 minutes, then reduce to 350°F (175°C) and bake another 12 to 13 minutes, depending on your tin. The cake is done when the top is golden and a skewer comes out clean.
-
9) While still warm, brush the top with the honey for a glossy finish. Garnish with the pine nuts and sliced fresh mint.
-
10) Let the cardamom cake cool in the tin for 10 minutes, then transfer it to a plate and cut it up.
-
