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Sticky treacle and poached pear cake
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Prep Time:
30 minutes
Cook Time:
130 minutes
Total Time:
160 minutes
Indulge in a deliciously sweet slow-cooked pear cake with treacle and golden syrup.
Ingredients:
  • 180g butter, chopped
  • 59.40 gm dark brown sugar
  • 166.25 gm treacle
  • 167.50 gm golden syrup
  • 257.50 gm milk
  • 3.75 gm bicarbonate of soda
  • 415.00 ml plain flour
  • 7.50 gm ground ginger
  • 2 eggs, lightly beaten
  • 1 vanilla bean, split
  • 53.75 gm caster sugar
  • 5 beurre bosc pears, peeled, halved, cored (leaving stems attached)
Instructions:
  • Prepare poached pears: Scrape vanilla seeds from the bean using a knife and place both seeds and the pod in a saucepan. Add caster sugar and 2 cups of water. Stir over medium heat for 2 minutes until the sugar dissolves. Bring to a boil, then reduce heat to low. Gently add the pear to the sugar mixture and cover with a circle of baking paper. Simmer for 15 minutes until the pears are tender.
  • Using a slotted spoon, gently transfer the pear to a heatproof bowl and allow it to cool. Return the pan with syrup to medium heat and simmer for 10 minutes or until slightly thickened. Then, set it aside to cool. Roughly chop 4 of the pear halves.
  • Preheat your oven to 180°C/160°C fan-forced. Grease and line a 6cm-deep, 12cm x 27cm loaf pan with baking paper, leaving a 5cm overhang on all sides for easy removal.
  • In a large saucepan over medium heat, combine butter, brown sugar, treacle, golden syrup, and milk. Stir constantly for 4 to 5 minutes until the butter melts and sugar dissolves. Bring mixture to a boil, then remove from heat. Stir in bicarbonate of soda and let it stand for 10 minutes before proceeding.
  • In a large bowl, gently combine sifted flour and ginger with butter mixture, chopped pear, and egg. Transfer the mixture to the prepared pan and place pear halves, cut-side down, on top. Loosely cover with foil.
  • After baking covered for 1 hour, uncover the cake and bake for an additional 30-35 minutes until a skewer inserted into the center comes out with some moist crumbs. Allow the cake to cool completely in the pan before serving.
  • Carefully remove the cake from the pan and place it on a serving plate or board. Right before serving, elegantly drizzle the cake with the cooled syrup (refer to the note for the recipe).

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