Pear and cardamom spice cake

Name: Pear and cardamom spice cake
Ingredients: 15 ml/1 tbsp baking powder; 225 g/8 oz/2 cups plain (all-purpose) flour; crushed seeds from 2 cardamom pods; 30 ml/2 tbsp milk; 115 g/4 oz/½ cup butter, plus extra for greasing; 2 eggs, beaten; 115 g/4 oz/generous ½ cup caster (superfine) sugar; 45 ml/3 tbsp clear honey; 500 g/1¼ lb dessert pears, peeled, cored and thinly sliced; 3 walnut halves; 50 g/2 oz/½ cup walnuts, chopped; 15 ml/1 tbsp poppy seeds

Preparation info

Serves
8–12

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

Fresh pears and cardamom, a classic combination of flavours, are used together in this moist fruit and nut cake that has added crunch from the poppy seeds. It makes a delicious and mouthwatering tea-time treat. This cake keeps in an airtight container for up to five days.

Ingredients

115 g/4 oz/½ cup butter, plus extra for greasing
115

Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 20cm/8in round deep cake tin (pan) with baking parchment.
Beat the butter and sugar until pale and light. Beat in the eggs a little at a time. Sift the flour and baking powder over the butter and