I’d planned to make lemon drizzle cake today, but had a change of plans. We bought pears last week, and some have been languishing in the vegetable drawer of the fridge a bit too long, as you can see. And a forgotten half apple turned up as well. Clearly a pear cake of sorts was called for.
I looked up my collection of apple + cake + yoghurt recipes, and found a promising one on Cook Almost Anything. Instead of one cake I baked two smaller ones, so one can be sent off with friends. I thought it might be a bit dry, but the pears were so juicy that the cake is very moist anyway. It doesn’t feel too virtuous!
Pear and cardamom cake
Adapted from Cook Almost Anything: Apple and Yoghurt Cake
75 grammes brown sugar
75 grammes caster sugar
250 grammes plain low-fat yoghurt
200 grams plain flour
50 grammes wholewheat flour
2 1/2 teaspoons baking powder
1 teaspoon vanilla sugar
pinch of salt
75 grammes melted butter, cooled
3-4 pears, peeled, cored and chopped
1/2 teaspoon of cardamom, optional
Line two small springform cake tin (15 cm each) or one springform cake tin (22 cm) with baking paper. Beat eggs, white sugar and brown sugar well. Mix in the yoghurt, then the flour (white and wholewheat), the salt and baking powder and vanilla sugar, and finally the cooled melted butter. Pour half of the batter into the cake tin. Sprinkle on chopped pears, push into batter. Optional: sprinkle this layer with cardamom (cinnamon could be nice too), then top with rest of cake batter.
Bake at 180°C oven until golden on top and cooked through – about 40-50 minutes if using the small tins, depending on your oven. About 60 to 75 minutes if using the larger tin.
Notes: From the original recipe, I swapped the apples for pears, reduced the butter by 25%, reduced the sugars by 25%, and used 20% wholewheat flour. The original recipe called for self-raising flour, but I used plain 00 flour and 1 teaspoon baking powder per hundred grammes of flour.