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French Yoghurt Pear Cake
French Yoghurt Pear Cake
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French Yoghurt Pear Cake

This easy-to-make cake uses both the fruit and the juices the pears are canned in. It’s a delicious cake served warm with cream and ice cream as a pudding, or freshly baked with a cuppa. Recipe created by © Allyson Gofton 2021 and photography by Lottie Hedley.
Makes 23cm round cake
Prep Time 10 minutes
Cook Time 50 minutes
Ingredients
400g can Wattie's Pears in fruit juice, well-drained (keep the juice)
Knob butter
1 tsp honey or golden syrup
150g pot plain, unsweetened yoghurt
¾ cup caster sugar
3 eggs, at room temperature
150g butter, melted and cooled
1 tsp vanilla essence or extract
1 ½ cups flour
2 tsp baking powder
1 apple, peeled, cored and grated

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
Preheat the oven to 180C. Set the oven rack in the centre. Lightly grease the base and sides of a 23cm round cake tin and line the base with baking paper. Alternatively line the base and sided of 6 small cake tins.
Step 2
Cut the pears wedges lengthwise in half. Heat the butter and honey or golden syrup together in a frying pan, add the pears, and cook over a moderate heat turning occasionally until the pears are nicely browned. Set aside.
Step 3
In a jug whisk together the yoghurt, sugar, eggs, butter and vanilla. Into a generous-size mixing bowl, sift together the flour and baking powder and make a well in the centre.
Step 4
Pour in the wet ingredients and stir gently to combine, adding the gated apple towards the end of the mixing process. Do not beat the mixture as it will make the crumb tough.
Step 5
Transfer the cake batter to the prepared tin or divide evenly among the smaller tins. Arrange the browned pear wedges on top.
Step 6
Bake in the preheated oven for 45-50 minutes or until the cake is well-risen and the cake has shrunk from the sides of the tin. The smaller cakes will cook in about 20 minutes.
Step 7
While the cake(s) are cooking simmer the reserved canned juices until reduced by half.
Step 8
Remove the cake(s) from the oven and set on a rack. Brush the reduced pear juice over the cake. Allow the cake(s) to cool in the tin for 15 minutes before turning out onto a cake rack to cool. Serve warm with whipped cream.
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400g can Wattie’s Pears in fruit juice, well-drained (keep the juice)
knob butter
1 tsp honey or golden syrup
150 g pot plain, unsweetened yoghurt
¾ cup caster sugar
3 eggs, at room temperature
150 g butter, melted and cooled
1 tsp vanilla essence or extract
1 ½ cup flour
2 tsp baking powder
1 apple, peeled, cored and grated
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