Serve with a hot cuppa for a delicious afternoon snack. The uses for over-ripe fruit are endless and a cake is a pretty good one we think, so think before you toss that very ripe pear or apple as it might just make a darn good ingredient.
Alrighty, you’ll need:
For the compote
1 kg overripe Pears
1/2 cup / 107g White Caster Sugar
1 cup / 250ml leftover White Wine
1/2 – 1 tsp Black Pepper
For the cake
175g (about 3/4 cup) Butter
3 tbsp Honey
1 1/3 cup / 150g Ground Almonds
2/3 cup / 100g Buckwheat Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1 1/3 cup / 395g Pear + Ginger Compote
for the yoghurt
3 dollops Straight Up
2cm – 3cm worth of Vanilla Pod Seeds
Pinch of freshly cracked Pepper – to taste
Pinch of ground ginger – to taste
*dollop = heaped tablespoon
Nibs etc hot tip: try out other types of fruit in the compote for lots of different versions!
Now you just need to:
- Rinse, core, and chop your pears, removing overly bruised, fermenting, or powdery bits and cut into roughly 1cm cubes. Place in a bowl and set aside.
- Bring the sugar, ginger, white wine and pepper to a boil. Let it boil aggressively for about 5 minutes, until the alcohol has evaporated, and the liquid is starting to reduce/thicken. Add your pear into the saucepan and stir carefully. Allow to come back up to a boil, before reducing to a high simmer for 20-30 minutes, until the majority of the liquid has reduced and caramelized.
- Turn off the heat, and with your wooden spoon mash up about 1/3-1/2 of the pears into the compote leaving some cubes whole within the compote. Leave in a jar or covered bowl whilst you’re making the cake.
- Preheat your oven to 160*C Fan/170*C/350F, and butter and flour your 20cm round baking tin.
- Whisk the eggs until light and frothy, before beating in the room temperature butter with a wooden spoon or whisk. Add the honey, then ground almonds, and buckwheat flour, salt and raising agents. Finally, fold in the compote, making sure it is well dispersed but not over beating, before pouring into your baking dish.
- Bake for 50-70 minutes – should be golden brown all over, knife should come out mostly clean and top bounce back slightly when prodded (if browning too quickly, cover with foil). Allow to cool.
- Meanwhile, scrape the vanilla seeds with the back of a knife and drop into a bowl, along with the other spices, and whisk in the Straight Up yoghurt. Leave in the fridge until the cake is ready for serving.
- To serve, gently dollop the yoghurt atop the cake and spread over the top. Top with any remaining compote – I had about ¼ cup left. Dust in icing sugar, and enjoy!