Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes, how to lower cholesterol

Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes, how to lower cholesterol

Pear and double ginger cake

This low cost, delicious pear and double ginger cake recipe will quickly be a family favourite - and it's made in a slow-cooker!. Great for morning tea or a healthy snack with an easy gluten free option.

Hands-on time: 15 mins
Time to make: 3 hrs 15 mins
Serving: 10 people (makes 10 slices)

Ratings: 5.0

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Ingredients

Measurements explained

150g reduced-fat spread
½ cup soft brown sugarlight brown cane sugarX
2 eggs, lightly beaten
½ cup ground almonds
1 cup self-raising flour
1 teaspoon baking powder
2 cups pears, chopped, unpeeled and cored (about 3 pears)
⅓ cup unsweetened almond milk or skim milk
1 ½ teaspoons ground ginger
2 tablespoons crystalised ginger, chopped
To serve
1 teaspoon icingfrostingX sugar for sifting
10 tablespoons reduced-fat Greek yoghurt, sprinkled with ground ginger (optional)

Always check food labels for allergens or trace warnings before buying your ingredients.

Instructions

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1 In a large bowl, combine spread and sugar and beat until light and fluffy. Slowly add eggs and almonds.

2 Carefully stir in remaining ingredients and beat well until combined.

3 Line slow cooker with non-stick baking paper. Pour cake mix into slow cooker and put the lid on (see tips). Bake for 3 hours on high or until an inserted skewer comes out clean.

4 Switch slow cooker off and leave to cool for 15 minutes. Remove baking paper and cake and place on to a wire rack to cool.

5 Dust with icing sugar and serve warm with a dollop of ginger yoghurt.

Variations

You can also use 6 canned pears, roughly chopped.
This cake can also be baked in the oven. It will take 35-45 minutes at 180°C in a 20-22cm cake tin.
Make it gluten free: Use gluten-free self-raising flour and baking powder and check almond milk, icing sugar and ground ginger (if using) are gluten free.

HFG tip

This cake needs to be made in a medium-sized slow cooker with a base of 20-22cm to ensure a good-sized round cake for cutting.
Place a tea towel under the lid when baking — this stops the steam and water from dripping on to the top of the cake and making it soggy.

Nutrition info (per serve)

Calories 231 cal

Kilojoules 970 kJ

Total fat 13 g

Saturated fat 3 g

Member only

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Jun 2015

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