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Pear & Ginger Cake
  • Pear & Ginger Cake

    Harcourt. Known for apples, but we're very proud of our pears too.

    During pear season we use pears from Langdale Orchards, just down the road. This gorgeous cake has organic ginger powder, and pieces of crystallised ginger too. The sunflower seeds provide a lovely element which complements the cake well. Wholegrain flour of course, raw sugar and organic spice.

    Ingredients: Biodynamic Scout, Rye & Spelt flours, fresh Harcourt-grown Pears (when in season), raw sugar, organic ginger powder and crystallised ginger, organic sunflower seeds, baking powder, baking soda, pure vanilla and Australian salt.

    Nut free. Yeast free. (Please note allergen advice below)

    You will need:

    400g of fresh pears (Packham, Corella & Beurre Bosc all work well)


    2 large eggs

    150g (170ml) good quality olive oil
    200g (195ml buttermilk) (or a mix of yoghurt & milk)


      Please note that this premix is made in a kitchen which contains gluten, yeast, dairy and nuts. We take great care in listing ingredients and maintaining safe kitchen practices, but please note that our products are NOT certified  allergen free.


      Option 1 - with fresh fruit included (only in season) - available for collection at the Castlemaine, Lancefield and Woodend Monthly Farmer's Markets. If you can't collect from one of the Markets, just get in touch and we'll make a plan.

      Option 2 - for posting without fresh fruit. Anytime of the year.


      If you have any concerns, please let me know. I'm always happy to help resolve anything that might not be quite right or as you expect it.

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