Spelt and pear work together in a way that feels natural. The flour brings a mild nuttiness, and the pears melt into the batter, keeping every slice moist without any fuss.
This is a one-bowl cake. No creaming butter for ten minutes, no complicated steps. You fold the batter together and it bakes into something genuinely satisfying.
Cardamom and a small amount of honey tie the flavours together without masking the pear. The spice is warm but quiet, and the honey adds depth rather than straight sweetness.
It works as a mid-afternoon slice or a simple dessert. You can serve it plain or with a spoon of thick yoghurt alongside.
Why You’ll Love This Recipe
- One bowl, minimal washing up required
- Wholegrain spelt flour adds fibre and a nutty depth
- Ripe pears keep the crumb moist for days
- No refined sugar, sweetened with honey only
Ingredient Notes
- Wholegrain spelt flour: Wholegrain spelt gives a denser, nuttier crumb. White spelt flour works if you want a lighter texture. Plain wheat flour can substitute in a pinch, but the flavour will be milder.
- Ripe pears: Comice or Conference pears are best here because they soften well during baking. Avoid firm pears – they won’t break down enough into the crumb.
- Runny honey: A mild wildflower or acacia honey keeps the flavour clean. Strong honeys like buckwheat can overpower the cardamom. Maple syrup works as a substitute.
- Ground cardamom: Freshly ground cardamom from whole pods is noticeably more fragrant. Pre-ground works fine but reduce to 3/4 tsp as it can be sharper.
- Unsalted butter: Melted butter mixes into spelt batter more evenly than softened butter. For a dairy-free version, use melted coconut oil or a neutral vegetable oil.
- Eggs: Two large eggs provide structure for the spelt crumb. I haven’t tested this cake egg-free, but a flax egg substitute (1 tbsp ground flax + 3 tbsp water per egg) should hold the batter.
Spelt Pear Cake with Honey and Cardamom
Description
Spelt flour keeps this cake moist and slightly nutty, while ripe pears soften into the crumb during baking. Honey replaces refined sugar, so the sweetness stays clean and balanced.
Ingredients
Instructions
- Heat the oven to 175 C / 350 F. Butter a 20 cm round cake tin and line the base and sides with parchment paper, letting it overhang slightly.
- Dice one pear into 1 cm cubes. Slice the second pear thinly lengthways and set aside for the topping.
- Whisk the spelt flour, baking powder, bicarbonate of soda, ground cardamom, and salt together in a large mixing bowl until evenly combined.
- In a separate bowl or jug, whisk together the honey, melted butter, eggs, milk, and vanilla extract until smooth and slightly frothy.
- Pour the wet ingredients into the dry ingredients and fold with a rubber spatula until just combined. Stop as soon as no dry flour is visible - do not overmix.
- Fold in the diced pear gently so the chunks are distributed throughout the batter.
- Scrape the batter into the prepared tin and smooth the top. Arrange the pear slices over the surface in a fan or overlapping pattern.
- Bake for 40 to 45 minutes, until the top is golden, the edges pull away from the tin slightly, and a skewer inserted into the centre of the batter (not a pear chunk) comes out clean.
- Cool in the tin for 15 minutes, then lift onto a wire rack using the parchment overhang. Slice once fully cooled or still slightly warm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 265kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 7g35%
- Cholesterol 68mg23%
- Sodium 180mg8%
- Potassium 145mg5%
- Total Carbohydrate 36g12%
- Dietary Fiber 3g12%
- Sugars 18g
- Protein 5g10%
- Vitamin A 370 IU
- Vitamin C 2 mg
- Calcium 60 mg
- Iron 2 mg
- Vitamin D 18 IU
- Vitamin E 1 mg
- Vitamin K 3 mcg
- Thiamin 0.1 mg
- Riboflavin 0.1 mg
- Niacin 2 mg
- Vitamin B6 0.1 mg
- Folate 18 mcg
- Vitamin B12 0.2 mcg
- Phosphorus 120 mg
- Magnesium 28 mg
- Zinc 1.0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Use very ripe pears for the best moisture and flavour in the finished crumb.
- Do not overmix spelt batter - fold until just combined to avoid a dense result.
- Rest the baked cake in the tin for at least 15 minutes before slicing.
- Freshly ground cardamom from whole pods gives a cleaner, more floral spice note.
- The cake slices best when fully cooled; warm slices crumble more easily.
