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Photo of Pear and ginger cakes by WW

Pear and ginger cakes

Total Time
1 hr
20 min
35 min
This light and fluffy ginger-spiced pear cake pairs perfectly with a hot cup of tea


Caster sugar

1 tbs

Cinnamon quill

1 whole


3 small, (Packam), peeled, halved, keep stems intact

Reduced fat oil spread

125 g, (Weight Watchers)

Brown sugar

cup(s), (150g), dark


2 medium

Plain flour

1¼ cup(s), (185g), sifted

White self-raising flour

¾ cup(s), (110g), sifted

Ground ginger

3 tsp

Ground cinnamon

1 tsp

Bicarbonate of soda

½ tsp


¼ tsp, ground

Skim milk

½ cup(s), (125ml)

Icing sugar

2 tsp, to dust


  1. Place the caster sugar and cinnamon stick in a small saucepan with 1. cups (375ml) water. Bring to the boil. Add the pear. Reduce the heat and simmer, covered, for 15 minutes or until tender. Transfer the pear to a plate and set aside to cool.
  2. Preheat oven to 190°C. Lightly spray a 12 hole (⅓-cup) muffin tin with oil.
  3. Use an electric mixer to beat the canola spread and brown sugar until light and fluffy. Beat in the eggs, 1 at a time, until combined. Stir in combined flour, combined spices, bicarbonate of soda and milk until combined. Divide the mixture between the holes. Cut the pear into quarters lengthways and remove the cores, keeping the stems intact. Push a pear quarter, upright, into each hole. Bake for 18-20 minutes or until a skewer inserted into the centre comes out clean.
  4. Set aside in the tin for 5 minutes before turning onto a wire rack to cool completely. Sprinkle with icing sugar to serve.


Liquid gold: Don’t waste the precious poaching liquid! Freeze the spiced pear syrup to use next time for poaching. Or for a simple dessert, drizzle it over low-fat Greek yoghurt.