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Recipes > Cake recipes > Spiced pear & date cake

Spiced pear & date cake

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  • 34 cup (120g) dried dates, roughly chopped
  • 1 cup (140g) standard white flour (can use gluten-free)
  • 12 cup (50g) ground almonds or hazelnuts (or use 13 cup extra flour)
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 12 tsp baking soda
  • 1 tsp mixed spice
  • 1tsp baking powder
  • Pinch of salt
  • 100ml olive oil or 100g melted butter (cooled)
  • 3 eggs
  • 13 cup (50g) brown sugar, packed
  • 3 tbsp voghurt (or milk with a squeeze of lemon)
  • 2 pears (about 400g), peeled and cut into 1-2cm pieces


  1. Preheat the oven to 180C (fan bake 160C). Grease and line a 22cm cake tin or loaf tin with baking paper.
  2. If you would like to achieve a "rustic creased" look on the outside of the cake, scrunch up a square of baking paper then flatten out and press into the tin ready for the batter.
  3. Place chopped dates into a jug. Cover with boiling water and set aside.
  4. In a large mixing bowl combine the flour, ground almonds, spices, baking powder and soda, and salt. Use a whisk to combine.
  5. In another bowl whisk together the wet ingredients: olive oil/butter, eggs, sugar, and yoghurt. Drain the dates well in a sieve then add to the flour mix along with the pear and wet ingredients. Use a spatula to fold together until just combined then pour into the prepared tin.
  6. Bake for 35-40 minutes until an inserted skewer comes out clean.
  7. Cool in the tin for 5 minutes then transfer to a cooling rack. Serve warm or cold. Store the cake in an airtight container and consume within 3 days.

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This cake out really nicely.

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