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  • Writer's pictureMotorbiters - Bites

First Bites - Pear and Yoghurt Cake

A rustic yoghurt cake topped with sweet, soft pears and a dusting of cinnamon sugar is worthy of both your dessert and breakfast tables. Perfect for a lockdown treat. It will keep up to three days in the fridge and can be served hot or cold.

View our quick video here:

PREP TIME 20 mins

COOK TIME 40 mins


250g natural yoghurt

60 ml Oil

135g Sugar

2 large eggs

1/2 teaspoon of Vanilla extract

1 teaspoon Lemon zest

170 g Self raising flour

1¼ teaspoon Baking powder

¼ tsp salt

2 medium-sized ripe pears

1 teaspoon cinnamon powder

Icing sugar to serve


Pre-heat oven to 350 deg.F/180 °C. Line bottom of an 8" round cake pan with parchment. Grease and flour pan thoroughly. Set aside.

In a large mixing bowl, mix together the yogurt, oil, sugar, eggs, vanilla and lemon zest till smooth.

Placing a large sifter or sieve right over the bowl, sift together the flour, baking powder, baking soda and salt into the bowl.

Whisk into the wet ingredients until fully incorporated and batter is smooth.

Pour batter into the prepared cake pan and smooth top with a spatula.

Peel, core and cut pears into thin slices. Arrange pear slices on top of cake batter. Sprinkle cinnamon powder on top.

Bake for 40-50 minutes or till cake is puffy and golden and passes the toothpick test.

Remove from oven and cool in pan over a wire rack for 10 minutes. Dust lightly with powdered sugar, cut and serve.


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