Lemon Myrtle and Pear Syrup Cake

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This delicious cake is an excellent way to showcase new-season pears! Combined with a favourite local native, Lemon Myrtle, this syrupy, fruity, super-moist cake makes a perfect 3 pm pick-me-up treat or after-dinner sweet delight.

This unlikely combination of unsung Aussie heroes make the most wonderful marriage of flavours and bring sweet fruitiness and tangy herbal floral flavours together perfectly. Pair with some cream, ice cream, or even natural yoghurt.

Serve with a mug of our Peppermint Gum Tea and you have yourself a perfect afternoon.


Spices used in this recipe

  • Lemon Myrtle

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    Lemon Myrtle

    Product description

    Lemon Myrtle is a very popular citrus-fragranced spice that is native to the wetter coastal areas in the northern New South Wales and southern Queensland. It is distinguished by its fresh fragrance of creamy lemon and lime and has a very versatile lemony and tangy flavour. It complements many dishes like fish, chips, chicken, roast vegetables and ice cream or sorbet.

    SKU: B00591


  1. To make your poached pears, combine the sugar and water in a large saucepan and stir over medium heat until the sugar dissolves. Add your pear pieces and lemon myrtle and bring it to a boil. Cover with a lid and simmer for 10 minutes. Remove the pear from the syrup and set aside to cool completely. Continue to simmer the syrup for a further 20 minutes to reduce by half. Pour into a heat-proof jug and set aside to cool.

  2. Preheat your oven to 170 degrees Celsius (or 150 fan-forced). Grease a 22cm springform tin and line the base with baking paper.

    Place your flour, sugar, butter, eggs, in a mixing bowl and combine with an electric mixer until a smooth, thick batter is formed. Increase the speed to high and whisk non-stop for 3 minutes or until the mixture becomes very pale and creamy.

  3. Spoon half the cake batter into your prepared tin and top with half the pear slices. Cover with the remaining cake batter and then top again with the remaining pear slices. Drizzle 80 mls of cooled syrup on top.

    Bake in the oven for 45 min or until a skewer inserted comes out clean.
    Heat the remaining syrup until just-simmering then pour over the cake before setting aside to cool in its tin for at least 20 minutes.


  4. While the cake cools, return the remaining syrup once more to the heat and simmer until reduced by half. Serve your cake slices with the reduced syrup and cream or ice cream and enjoy!

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