Spelt Pear Cake with Honey and Cardamom

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

Spelt pear cake batter with diced pear chunks being poured into a parchment-lined round tin on a marble counter

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.

A slice of spelt pear cake on a ceramic plate with a spoon of Greek yoghurt beside a cup of tea on a wooden table

Prep Time 15 mins

Cook Time 45 mins

Rest Time 15 mins

Total Time 1 hr 15 mins

Cooking Method: Oven

Cuisine: European

Courses: Dessert

Difficulty: Easy

Cooking Temp: 175 C

Servings: 8

Estimated Cost: 2.40

Calories: 265

Best Season: Fall, Winter

Dietary: Contains Dairy, Contains dairy and eggs, Contains gluten (spelt), Refined Sugar Free, Vegetarian

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

220 g wholegrain spelt flour (or white spelt flour for a lighter crumb)
1.5 tsp baking powder
0.5 tsp bicarbonate of soda
1 tsp ground cardamom (freshly ground preferred)
0.25 tsp fine sea salt
90 g runny honey (mild acacia or wildflower honey works best)
90 g unsalted butter (melted and slightly cooled, plus extra for tin)
2 large eggs (at room temperature)
80 ml whole milk (or oat milk for dairy-free)
1 tsp vanilla extract
2 medium ripe pears (Comice or Conference, peeled and cored)

Instructions

1
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.
2
Dice one pear into 1 cm cubes. Slice the second pear thinly lengthways and set aside for the topping.
3
Whisk the spelt flour, baking powder, bicarbonate of soda, ground cardamom, and salt together in a large mixing bowl until evenly combined.
4
In a separate bowl or jug, whisk together the honey, melted butter, eggs, milk, and vanilla extract until smooth and slightly frothy.
5
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.
6
Fold in the diced pear gently so the chunks are distributed throughout the batter.
7
Scrape the batter into the prepared tin and smooth the top. Arrange the pear slices over the surface in a fan or overlapping pattern.
8
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.
9
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.

Keywords: spelt pear cake, honey cardamom cake, wholegrain spelt baking, refined sugar free cake, pear cake recipe

Equipment

Large mixing bowl
20 cm / 8-inch round cake tin
Balloon whisk
Rubber spatula
Parchment paper
Wire cooling rack

Tips

Dice one pear into the batter and slice the second thinly over the top for contrasting texture and a better-looking finish.
Mix the batter until just combined - spelt can become dense if overworked, so stop as soon as no dry flour remains.
Test doneness at 40 minutes by inserting a skewer into the centre, not near a pear chunk which will always feel soft.
Line your tin with parchment that overhangs the sides, so the honey-heavy batter doesn't stick during cooling.
Let the cake cool in the tin for 15 minutes before lifting out - the crumb firms up as it cools and slices more cleanly.

Variations

Add 50 g chopped walnuts to the batter for crunch and extra richness alongside the pear.
Swap cardamom for 1 tsp ground ginger and 1/2 tsp cinnamon for a warmer, more autumnal spice profile.
Stir 80 g soft dried figs into the batter for a denser, fruit-forward loaf-style version of this cake.

Storage and Reheating

Store the cooled cake in an airtight container at room temperature for up to 3 days. The pear keeps the crumb moist, so it actually improves slightly on day two.

For longer storage, wrap individual slices in parchment and freeze for up to 2 months. Thaw at room temperature for about an hour before serving.

If you prefer a warm slice, heat briefly in a low oven at 150 C / 300 F for 8 to 10 minutes. Microwaving works but softens the top layer of sliced pear.

Serving Suggestions

A plain slice works well with a cup of tea or black coffee. The cardamom and honey make it feel complete without any additions.

For dessert, serve a warm slice with a generous spoon of thick Greek yoghurt or creme fraiche. The slight sharpness cuts through the honey sweetness cleanly.

At a gathering, dust the top lightly with icing sugar just before slicing. It makes the pear topping stand out and adds a subtle visual contrast against the brown spelt crumb.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-pear-cake-honey-cardamom/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!