A taste of Christmas in August, this pear cake uses warm spices and sticky kakvi syrup to deliver a gloriously moist loaf. I’ve used kakvi because I had some on-hand, but you could use golden syrup instead if you like. A very breakfast-y creation, I imagine having some of this cake with a dollop of whipped labneh and honey, breaking away bits of the oat crumble on top and stirring it through-it’s a delightful swap for cereal, to be honest.
Blackstrap molasses and black treacle (Lyle’s brand) are also a good substitute for the kakvi in the cake, in which case I would switch the dark muscovado sugar for brown sugar. You can buy dark muscovado sugar from Amazon India by the way. The molasses content is more in this sugar, which yields a deeper, more toffee note, and is great in loaf cakes like this one. You can really taste the pear in this cake, as well as notes of festive spices like cinnamon and nutmeg. You can also bake this spiced cake without the crumble on top, in which case I would suggest adding some chopped almonds and raisins in the cake. Finish the cake with a generous bit of sieved icing sugar on top.
Pear and Kakvi Breakfast Loaf With Granola Topping
Swap out pear for apple in this cake for a spiced apple cake with the oat crumble. If making without the granola topping, add 2 tablespoons of chopped nuts and 2 tablespoons of raisins. Either way it tastes great as a tea time snack or for breakfast.
For The Loaf
Salted butter 110g
Dark muscovado sugar 100g
Kakvi syrup 2 tablespoons or 35g
Greek yoghurt 90ml
Vanilla essence 1 tsp
All-purpose flour 150g or 1 cup
Baking powder 2 tsp
Baking soda 1/4 tsp
Salt a pinch
Cinnamon powder 1 tsp
Nutmeg 1/4 tsp, freshly grated
Pear 1 small sized pear, about 60g, grated and any excess water squeezed out of the pear
For The Granola Topping
Dark muscovado sugar 80g
Kakvi syrup 35g or 2 tablespoons
Rolled oats 50g
Salted butter 60g, soft
Almonds 90g, chopped
Icing sugar to finish
Preheat the oven to 180 degrees celsius. Grease and line a loaf tin with baking paper with a certain amount of overhang on each side to pull the loaf out easily.
In the bowl of a stand mixer or using an electric hand mixer, cream the butter and the dark muscovado sugar together till the butter is fluffy and light, about 7-8 minutes. Stop to scrape down the mixture from the sides every few minutes. Add the kakvi syrup and cream for a minute more.
Add the eggs one at a time and continue to beat well between each egg addition. Add the greek yoghurt and the vanilla and beat briefly.
Whisk together the flour, baking powder, baking soda, the cinnamon, nutmeg and pinch of salt together in a bowl. In one swift movement, tip all the dry ingredients into the wet mixture and stir until just combined. Add the grated pear into the mix and fold once or twice to divide the grated pear across the batter.
Scrape the batter into the loaf tin and bake the loaf for about 30 minutes, or until the top is golden brown.
Mix together all the ingredients for the granola topping while you wait on the cake, and once the top of the cake is golden brown, take it out of the oven and spoon over the granola on top. Return the loaf cake to the oven and continue baking for 10-15 minutes more, or until a skewer inserted into the centre of the cake comes out clean.
Let the cake cool for 10 minutes in the tin before pulling the cake out with the help of the overhang. Let cool completely before dusting the top with sieved icing sugar and serve.