Vegan Ginger-Poached Pear & Pistachio Cake

With layers of luscious pears and chocolate ganache, crunchy pistachios and hints of ginger, this cake is irresistible. A piping bag makes the icing decorative, but smooth icing is just fine too.

‍

SERVES 14–18*

300g plain flour

150g ground almonds

100g desiccated coconut

200g coconut sugar (substitute brown sugar)

2 tsp ground ginger

4 tsp baking powder

½ tsp salt

250ml rice bran oil

500ml coconut cream (substitute any milk)

1/2 cup raw pistachios, chopped, plus 2 tbs extra to garnish

50g dark chocolate (72%), roughly chopped

Edible flowers and/or herbs (eg rosemary, oregano, or sage), to garnish (optional)

Poached Pears

2 pears, peeled, halved, cored

½ cup coconut sugar (substitute brown sugar)

2 tsp ground ginger

Ganache

200g dark chocolate (72%)

400ml coconut cream (I use Kara brand)

‍

For poached pears, cut pear into 1-2cm slices, then place in a pot with ½ cup coconut sugar and 2 tsp ground ginger. Add water to nearly cover, bring to the boil and simmer for 10-15 minutes or until tender.

Preheat oven to 180˚C fan bake. Grease and line two 22cm cake tins with baking paper.

Place the flour, almonds, coconut, coconut sugar, ground ginger, baking powder and salt to a bowl. Stir until well combined. Add the oil, coconut cream, pistachios and chocolate, and gently fold together until just combined (don’t over mix!). Pour half of the batter into each tin. Smooth with a spatula.

Drain the pear, then divide between cakes, gently pressing on top (leave gaps between slices).

Bake for about 30 minutes (start to check at about 25 minutes, as some ovens cook faster) or until an inserted skewer comes out clean. The cakes should be golden and spring back when touched. Cool in tin for 10 minutes, then cool on a wire rack.

For ganache, melt chocolate over a double boiler or on low in microwave. Add half the coconut cream and whisk well until glossy, then whisk in remainder. If icing is runny, leave on the bench (or briefly in the fridge) to thicken while cake cools.

Ice bottom layer of cooled cake with half the icing. Fill piping bag with ganache and pipe around edges of cake. Fill middle with a thin layer of ganache and smooth out. Place other cake on top. Pipe ganache around outside edge. Decorate with the remaining pistachios, and flowers and herbs, if using.

* For a smaller cake, halve the recipe and use 1 tin.

Recipe by Sage & Grace

Photography by ilk

First published in issue 10 of Our Place Magazine.