Spiced Pear and Yoghurt Cake

Cook time 1 hour 30 minutes
Servings 8


700g jar sliced pears, drained

60g butter, softened

360g dark brown sugar

2 eggs

1 tsp vanilla bean paste

pinch of ground cinnamon, cardamom, nutmeg

300g self-raising flour

1 tsp baking powder

300g Greek-style thick yoghurt, plus extra to serve

Spiced Pear and Yoghurt Cake


Preheat the oven to 180 ̊C. Line a 23cm springform cake tin with baking paper on the bottom and around the collar.

Combine the butter and brown sugar in a large bowl and beat with an electric mixer until a sandy consistency (note: It will not look creamed, this is ok). Whisk in the eggs, one at a time, beating after each addition. Add the spices and vanilla and beat well.

Sift the flour and baking powder then fold through 1/3 at a time through the sugar and egg mixture. Now fold in the yoghurt followed by the pears.

Pour batter into the prepared tin and cook for 1 hour or until a skewer inserted in the centre comes out clean.

Cool before serving with extra yoghurt.