10 April 2014

Pear and Walnut Cake with Ricotta and Salted Caramel

I've come home to two new cafes in my local town - one of which, The Buttercross has a very tempting cake display including an assortment of chocolate cakes, crunchy lemon drizzle, seasonal creations and one of my favourites- a tasty banana bread. They serve theirs with ricotta and a caramel sauce- something I hadn't considered before but just knew I had to try my own version.

This cake is not overly sweet but has a great crunchy texture with lots of walnut pieces throughout. The roasted half pears are a delicious surprise when you bite into the cake and provide a great fruity contrast.

Served still warm with a spoonful of ricotta cheese and some salted caramel sauce, it's a divine treat with a cup of tea!


For the cake:

260g plain flour
55g ground almonds
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1tsp freshly grated nutmeg
75g walnuts

2 large eggs
225g caster sugar
85g light brown muscovado sugar

120ml buttermilk
120ml sunflower oil (any vegetable oil)
2-4 medium sized ripe pears

For the salted caramel sauce: 

200g caster sugar
90g salted butter
120ml double cream
1 tsp salt


Preheat the oven to 180 degrees C(fan.)

In a large mixing bowl, stir together the plain flour, ground almonds, baking powder, baking soda and spices.

 Chop the walnuts into small pieces on a chopping board and then add the walnuts to the bowl. Stir thoroughly.

In a separate mixing bowl, beat the eggs and both sugars together with an electric whisk until you have a pale and thick mixture. Add in the buttermilk and oil and beat again until mixed.

Fold the dry ingredients into the wet ingredients with a metal spoon until fully incorporated into the mixture. Spoon the mixture into a greased and lined round and deep cake tin.

Wash the pears and then cut them in half. Use a small scoop to take out the pips and then arrange the pear halves in the cake batter with the tops just sticking out.

Bake the cake in the preheat oven for around 55-70 minutes until a skewer, when inserted into the middle of the cake, comes out clean. You may want to cover the cake with tin foil half way through baking to stop the top from burning. 

To make the salted caramel sauce to accompany the cake: (recipe taken from http://sallysbakingaddiction.com/homemade-salted-caramel-recipe/)

Heat the sugar in a saucepan over a medium heat. Don't stir the sugar but let it melt, shaking the pan a little to spread it out evenly if you need to. When the sugar has all melted and turned into a brown-amber coloured liquid (don't let it burn), add in the butter.

Stir quickly until the butter melts into the caramelised sugar. Be careful as the caramel will bubble when the butter is added.

Then drizzle in the double cream and continue to stir. The mixture will bubble rapidly here and start to boil but continue stirring over the heat for about one minute until you have a smooth caramel sauce. Remove from the heat and stir in the salt.

Serve the cake with some ricotta and a drizzle of the salted caramel sauce.

Adapted from: http://www.bakersroyale.com/cakes/pear-walnut-cake/


  1. I'm absolutely loving all these recipes recently!! An Easter baking is calling my name!xx

    1. Thank you! Easter is most definitely the best excuse for a lot of baking! xxx

  2. Eating my salad and looking at this while I'm calorie counting is hell on earth.

    Katie <3

    1. Oh nooooooo , I hope you're taking a break for Easter sunday! xxx

  3. YES!!!
    This would be the ideal treat to come home to after a muddy stomp in the woods, all warm n snuggled up by the fire....in spring haha
    yummy x x x
    {The Lobster & Me}

    1. OOOh I agree that sounds just like the perfect setting!xxx

  4. Oh my goodness, this sounds absolutely heavenly! x

  5. Goodness gracious me, this looks delightful!!

    1. Haha thanks Caroline- I am slightly obsessed with anything salted caramel ATM! xxx

  6. Pear cake is my new obsession!
    I had it recently and can't get over how much I love it! Didn't have a recipe till now =)

    {Teffy's Perks} X
    Chat conversation end

    1. Ah well I'm glad I've now provided you with the recipe! I love pear cake too- roasted pears are just so delicious! xxx


Thank you so much for taking the time to comment. It's really appreciated and lovely to hear some feedback. Katie x