baking

pear almond and yoghurt cake

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The pears and the yoghurt make this a dense cake but the almond meal makes sure the pear almond and yoghurt cake isn’t too heavy.

pear and almond cake


This deliciously moreish cake is perfect for a winter’s morning tea and showcases one of my favourite winter fruits: pears.

Almond meal can be quite expensive when you buy it, but it’s easy to make and much cheaper. Just grind up a batch and keep it in the fridge or freezer for whenever you want to use it in baking. It’s a great addition to any baking, just switch out some flour for almond meal.

To make this cake gluten free, simply substitute wholemeal flour with gluten-free flour. I’ve made it both ways and they both the gluten and non-gluten version taste equally as good. If you use self-raising flour, leave out the baking powder.

Rapadura sugar is essentially dehydrated sugar cane juice. It is now sold in the supermarket as ‘Panela’. Because it’s dehydrated, it retains the natural vitamins and minerals of the sugar cane plant. It’s still sugar, so it’s no health food, but it’s a little healthier than white sugar. It also has a caramel flavour, which gives this cake an extra depth of flavour. Use raw sugar to get that caramel flavour if you don’t have rapadura. If you just have white sugar, that’s fine too.

Yield: 8 slices

Pear Almond and Yoghurt Cake

pear and almond cake

This pear and almond cake sweet and moist dessert cake. Serve with thickened cream

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 125g butter softened
  • 3/4 cup raw or rapadura sugar
  • 3 eggs
  • 1/2 cup yoghurt
  • 2/3 cup wholemeal flour
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 1/2 cups almond meal
  • 2 – 3 pears, diced into 1 cm cubes

Instructions

  1. Preheat oven to 170°C. Grease a round cake pan.
    Cream butter and sugar.
    Beat in eggs one at a time, then beat in yoghurt.
    Fold in the flour, almonds, baking powder and cinnamon until combined.
    Fold through the pears and spoon mixture into the cake tin.
    Bake for around 1 hour or skewer comes out fairly clean. The cake should be still moist but not doughy.
    Serve as is or with a sprinkling of icing sugar.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 439Total Fat: 26gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 104mgSodium: 199mgCarbohydrates: 49gFiber: 6gSugar: 34gProtein: 9g

Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

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