Pear and Ginger Cake Recipe

Prep Time Cook Time Serves
15m 30m 4 servings

I like to serve this cake in individual oven-proof pots that I have. It’s fun to have a mini pot for each guest, and it is yet another way I can use these pots I bought ages ago! If you don’t have individual pots or oven-proof ramekins that are 4-inches in diameter, use a 7-inch cake pan.

Special equipment: Stand mixer or hand mixer, wire rack, 4-inch oven-proof ramekins or cake tins (optional)


  • 3/4 cup butter, plus more for greasing
  • 3/4 cup sugar
  • 3 large eggs
  • 1 teaspoon freshly grated ginger
  • 1/2 teaspoon salt
  • 1 cup flour
  • 1 cup almond meal
  • 1 large pear peeled and cut into 1/4-inch cubes (e.g., William pears)
  • 1 ounce 70 percent dark chocolate cut into 1/2-inch cubes (optional)
  • 1/4 cup sliced almonds


Preheat the oven to 350˚F.

Butter 4 (4-inch diameter) individual oven-proof ramekins or pots and set aside. With a hand mixer or in a standing mixer fitted with a paddle attachment, beat together the butter and sugar until pale and fluffy. Add the eggs and ginger and beat until well combined. Add the salt, flour and almond meal and mix on low speed until just combined. Using a spatula, gently fold in the pear cubes.

Divide the batter evenly between the ramekins or pots. If you would like to add the chocolate (and I highly recommend you do!) this is the point where you can bury a few cubes into each pot. If making one large cake, fold in the chocolate with the pears. Be sure to cover the chocolate with the batter. Sprinkle over the sliced almonds. Place the filled ramekins onto a sheet pan and bake for about 30 minutes or until a toothpick inserted comes out clean. If you are making the larger cake and not using the small pots, you will need to bake the cake for 50-60 minutes.

Transfer the pots to a wire rack to cool slightly before serving.

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