Nigella Pear Cake Recipe [GUIDE]

Imagine a cake that’s tender, moist and fragrant with the sweet, delicate flavor of pears. that’s Nigella Lawson’s Pear Cake for you. It’s not your typical fruit cake stuffed with dried bits or overly dense textures. Instead, it’s a beautifully simple, almost rustic dessert that feels like a hug on a plate.

Nigella has this incredible knack for taking everyday ingredients and turning them into something effortlessly elegant. This cake is a perfect example. It’s buttery, with a subtle warmth from cinnamon and a lovely hint of vanilla while the pears keep it fresh and juicy. I remember making this cake on a chilly autumn afternoon, the house filling up with that cozy, cinnamon-pear scent and thinking, “This is what comfort tastes like”.

What makes this cake so special is how the pears are folded gently into the batter, so every bite bursts with that lovely fruity sweetness without overpowering the delicate crumb of the cake. And you don’t even have to peel the pears – just quarter and toss them in which makes the whole process feel even more down-to-earth and charming.

Nigella Pear Cake Recipe

Ingredients Needed

Here’s the beautiful simplicity of this cake’s ingredient list. nothing fussy, just the essentials that come together in perfect harmony:

• Butter: About 175 grams (softened). Butter gives the cake that rich, melt-in-your-mouth texture.
• Caster sugar: 175 grams. It’s finer than granulated sugar, so it dissolves beautifully in the batter.
• Eggs: 3 large eggs. they’re the glue that binds everything and add richness.
• Self-raising flour: 225 grams. This does the job of giving the cake its rise and fluffiness.
• Vanilla extract: A teaspoon or so. Just enough to add that comforting vanilla aroma.
• Ground cinnamon: A teaspoon. this adds a subtle warmth that complements the pears perfectly.
• Pears: 3 ripe but firm pears, quartered. The star of the show! I’ve always loved using ripe pears that hold their shape but are soft enough to add moisture.
• A pinch of salt: To balance the sweetness and bring out the flavors.

What’s lovely about this recipe is how these simple ingredients, familiar and accessible, combine to create something greater than the sum of their parts.

Equipment Needed

I love how Nigella’s recipes often keep the gear minimal, focusing more on the magic of cooking rather than a kitchen full of gadgets. For this cake, here’s what you’ll need:

• A mixing bowl: Big enough to mix everything comfortably.
• An electric mixer or a sturdy wooden spoon: I often just grab my trusty hand whisk because I like to feel the batter coming together. But if you’ve got an electric hand mixer, it makes the creaming step a breeze.
• A cake tin: Ideally 20cm (8 inches) round, lined with parchment paper or buttered and floured. This size keeps the cake nice and thick and the parchment lining makes cleanup a dream.
• A spatula: For folding in the pears gently without deflating the batter.
• A cooling rack: To let the cake cool properly once it’s out of the oven.

Nothing fancy, just good old-fashioned baking tools that you probably already have in your kitchen.

Instructions To Make Nigella Lawson’s Pear Cake

Here’s where the magic happens and I love how this cake is almost meditative to make. a little rhythmic, a little simple and deeply satisfying.

1. Preheat your oven to 180°C (350°F). I like to set my oven just as I start, so it’s nice and ready by the time my batter’s done.
2. Cream the butter and sugar together until pale and fluffy. I remember thinking this step is key. it’s the base that makes the cake light. Don’t rush it.
3. Add the eggs one at a time, beating well after each addition. I find this step builds a silky, smooth batter that feels so rewarding to stir.
4. Sift the flour, cinnamon and salt together. This is a little ritual I enjoy. watching the dry ingredients fall like soft snow into the bowl.
5. Fold the dry ingredients gently into the wet mixture. At this stage, I switch to a spatula and slowly combine everything. You want to keep the batter airy.
6. Add the vanilla extract and give it one last gentle stir.
7. Fold in the quartered pears carefully. This step feels almost like tucking the fruit in. you want them evenly distributed but not crushed.
8. Pour the batter into your prepared tin and smooth the top.
9. Bake for about 50 minutes to an hour. When I make this cake, I usually start checking at 45 minutes with a skewer. it should come out clean or with just a few moist crumbs.
10. Let the cake cool in the tin for 10 minutes, then turn it out onto a rack. This is one of my favorite moments, the anticipation before the first slice.

What I Learnt

Making Nigella’s Pear Cake taught me a few things. about patience, about how simple ingredients can become something truly special and about the joy of baking without fuss. One little personal lesson was how much the ripeness of the pears changes the cake’s texture and flavor. If the pears are too soft, the cake gets a bit mushy but if they’re too firm, you miss that lovely juiciness.

I also learned that gently folding the pears in, rather than stirring vigorously, makes a huge difference. it keeps the batter light and lets the fruit shine. And don’t underestimate the value of letting the butter and sugar cream until fluffy. It takes a few minutes but it’s worth every second.

Most importantly, I realized baking is as much about the process as the product. The smell that fills your kitchen, the quiet moments stirring, the wait. it’s all part of the magic.

FAQs

How Ripe Should The Pears Be For Nigella’s Pear Cake?

The pears should be ripe but not overly soft. You want them to hold their shape while baking but still have that juicy, sweet flavor. Think about a pear that’s just tender enough to bite into, not mushy.

Can I Use A Different Type Of Flour For This Pear Cake?

Yes! Nigella’s recipe works great with gluten-free flour if you’re avoiding gluten. You can also try using whole wheat flour for a denser texture and a slight nutty flavor. Just keep in mind it’ll change the crumb a bit.

Can I Prepare Nigella’s Pear Cake Ahead Of Time?

Absolutely! This cake actually tastes even better the day after it’s made because the flavors have time to meld. You can also freeze it, so if you’re planning a party or gathering, it’s a perfect make-ahead treat!