Jamaica ginger cake is very nostalgic for me as it was a very occasional treat when I was growing up and I loved everything about it. I loved that it was a dark, dense, slightly sticky on the outside sponge cake made with lots of black treacle and fragrant with spices. They still make it today but I wanted to do a dairy free version that could also be vegan so I have created this recipe around the original recipe but omitted the butter and milk. It has a great texture as well as a great taste, and you don’t miss the dairy at all. The cake gets nicer over the next few days after baking and gets slightly sticky on the outside as the flavours mature. I tested it out on my friend’s teenage kids and they really loved it even though they had never had Jamaican ginger cake before. It’s dairy free heaven… but shhh, you don’t have to tell anyone it is because they won’t notice!
This pear cake has a lot of pear in it, so it’s healthier and moist. If you read this blog you will already know I love pears, I love both the taste and the texture and this cake is made with whole meal spelt flour and olive oil so it’s dairy free.
I think the thing about most cakes, is they can be lacking in the flavour department but this one is spicy and has the subtle fragrance that comes from the pears. It’s perfect as a birthday cake or as a tea time treat or simply just because you fancy some cake.
2 ripe pears
1/4 cup of golden caster sugar
1/4 cup of dark brown sugar
3/4 cup of mild olive oil
1/3 cup of runny honey or maple syrup
1 egg and one egg yolk (or if you want to make it egg free, use egg replacer for 1 1/2 eggs (from health food store))
1 1/2 cups of whole meal spelt flour
A pinch of allspice
A pinch of ground ginger
1 teaspoon of cinnamon
Pinch of salt
1 teaspoon of vanilla extract
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
Plus icing sugar for dusting
And a lemon if making icing
A deep 7 inch cake tin sprayed with cake release spray or lightly greased with cooking oil