Pear Yoghurt Cake with Almond Meal – An Elegant Winter Dessert Cake

Moist pear yoghurt cake with almond meal. Elegant, takes minutes to mix – no mixer needed. Delicious winter dessert cake for entertaining.

This deliciously moreish cake is perfect for a winter dessert, a special morning tea, or a fancy high tea. It showcases my favourite winter fruit: pears, and is dense and moist thanks to the yoghurt and almond meal.

Sprinkle with flaked almonds before baking for a dramatic top, and dust with icing sugar to serve for a showstopping cake.

Ingredients

Cost Savings and Substitutes

Almond meal isn’t the cheapest staple to buy, so to reduce costs, look at Aldi for almond meal or keep an eye out for half-price sales and grab it then.

It’s also easy to make if you have a food processor (see recipe link below), and it’s much cheaper. Just grind a batch and keep it in the fridge or freezer for when you want it for baking. In fact, I keep store-bought almond meal in the fridge too.

For the pears, you can use tinned pears instead of fresh if you prefer, just drain the pears before chopping.

Yoghurt: swap the Greek yoghurt with natural/plain yoghurt.

If you need a gluten-free option, substitute the wheat flour with gluten-free flour. I’ve made it with both, and they taste equally as good.

How to Make Almond Meal Pear Yoghurt Cake Step-By-Step

This easy, one-bowl cake comes together quickly and doesn’t require a mixer (although you can use one if you like).

Step 1 – Dice the pears into bite-sized pieces, roughly 1-2cm big.

Step 2 – Grease and line your cake tin. A springform cake tin makes things easier, but a regular cake tin works too.

Step 3 – In a large mixing bowl, mix the softened butter and sugar until well combined and pale.

Step 4 – Add the eggs, one at a time, beating well after each addition, then add the yoghurt and combine.

Step 5 – Mix in the wheat and almond flours, baking powder, and cinnamon and mix well to combine.

Step 6 – Fold in the pears.

Step 7 – Pour into the prepared tin, then sprinkle the flaked almonds generously over the top.

Step 8 – Bake in the oven at 170°C (160°C convection) for 1 hour or until a skewer comes out with only a few crumbs clinging.

Step 9 – Let cool, then dust with icing sugar before serving.

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