Pear and Yogurt Cake Recipe

Ingredients

Serve 6

Carameuzed Pears:

• 8 small firm pears, peeled, cored, and halved

• 2 tbsp water

• 4 tbsp lemon juice

• 2 tbsp butter

• 1/2 cup/100 g granulated sugar

Cake:

• 1 1/2 cups/225 g all purpose/plain flour

• 1 tsp baking powder

• 1 tsp ground ginger

• 1 tsp chili powder

• 1/8 tsp salt

• 1/2 cup/125 g butter

• 3/4 cup/150 g granulated sugar

• 2 tbsp finely grated lemon zest  

• 2 eggs 

• 1/2 cup/125 ml yogurt                       

Method:

1. Preheat the oven to 375°F/190°C/gas 5. Butter a 9-inch (23-cm) baking pan.

2. Caramelized Pears: Place the pears in a bowl with water and lemon juice for 5 minutes. Drain well.

3. Melt the butter and sugar in a large saucepan over medium heat and add the pears. Cook for 15-20 minutes, stirring often, until the pears are caramelized. Let cool slightly.

4. Cake: Sift the flour, baking powder, ginger, chili powder, and salt into a medium bowl.

5. Beat the butter, sugar, and lemon zest in a large bowl until creamy. Add the eggs, beating until just blended.

6. Mix in the dry ingredients and yogurt. Place the pears (round part down) in the pan. Pour any remaining cooking liquid over the top. Spoon the batter over the pears.

7. Bake for 45-55 minutes, or until springy. Cool in the pan for 5 minutes. Turn out onto a serving plate.