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Photo of Gluten free pear and ginger cake by WW

Gluten free pear and ginger cake

Total Time
1 hr 25 min
20 min
1 hr 5 min
Pear and ginger is such a warming combination, especially when baked. The next time you are sharing a cuppa with friends why not share this beautiful sweet treat too.



1 cup(s), (100g)


2 medium

Sweetener, xylitol

170 g, (¾ cup)

Olive oil

½ cup(s), (125ml)

Gluten free self-raising flour

1 cup(s), (200g)

Ground ginger

1½ tbs

Ground cinnamon

2 tsp, plus extra to dust

Skim milk

½ cup(s), (125ml)

Vanilla bean paste

1 tsp


2 large, ripe, peeled, cored, thinly sliced


  1. Preheat oven to 180°C. Lightly spray a 20cm square cake tin with oil and line base and sides with baking paper.
  2. Toast walnuts in a large frying pan over medium heat for 3-4 minutes or until golden. Using a food processor, process walnuts until a fine powder.
  3. Whisk eggs and xylitol in a large bowl until combined. Add oil and whisk to combine.
  4. Sift flour, ginger and cinnamon into a large bowl. Add ground walnuts and stir to combine. Add flour mixture to egg mixture and whisk until combined. Whisk in milk and vanilla. Stand for 5 minutes.
  5. Pour two-thirds of batter into prepared tin. Arrange half the pear slices on top. Spoon on remaining batter. Arrange remaining pear slices on top. Dust with extra cinnamon. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand in tin for 5 minutes. Transfer to a wire rack to cool. Dust with a little extra cinnamon.