Name: Yoghurt and Pear Syrup Cake
Prep time: 15 min
Cook time: 75 min
Yield: Makes 8
Cuisine: British
Ingredients: 250 g softened butter; 1 cup caster sugar; grated zest 2 lemons; 4 eggs; 2 ¼ cups self-raising flour; ½ cup semolinana; 1 cup unsweetened natural yoghurt; 410 g can Wattie's Pear Quarters in Cldear Fruit juice, drained and juice reserved; ¼ cup lemon juice; ½ cup sugar

This delicious pear, lemon and yoghurt syrup cake tastes sensational and makes a stunning dessert!

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Makes 8

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Intermediate

Ingredients

250 g softened butter

1 cup caster sugar

grated zest 2 lemons

4 eggs

2 ¼ cups self-raising flour

½ cup semolinana

1 cup unsweetened natural yoghurt

410 g can Wattie's Pear Quarters in Cldear Fruit juice, drained and juice reserved

¼ cup lemon juice

½ cup sugar

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Pear Quarters in Clear Fruit Juice

Grown under the sun in the Hawke's Bay orchards, Wattie's pears are hand-picked and then packed at the peak of their flavour for natural goodness.

Method

Step 1

1. Beat the butter, sugar and lemon rind together until light and fluffy and then beat in the eggs one at a time.

Step 2

2. Sift the self-raising flour and fold into the creamed mixture with the semolinana and yoghurt.

Step 3

3. Turn into a lightly greased and base-lined 24cm cake tin. Arrange the Wattie's Pear Quarters evenly on top.

Step 4

4. Bake at 180°C for 1 hour and 15 minutes until golden.

Step 5

5. Make the reserved pear juice up to 1 cup with lemon juice and heat with the sugar until dissolved.

Step 6

6. Once the cake is cooked, pierce the top with a skewer and slowly pour the syrup over the cake while hot and in the tin. Cool for 1 hour in the tin before turning out. Serve with extra yoghurt on the side.