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Yoghurt and Pear Syrup Cake
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Yoghurt and Pear Syrup Cake

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

Makes 8
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
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

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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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.
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Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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Yoghurt and Pear Syrup Cake
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