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Pear & chai cake

Pear and chai cake

Total Time
50 min
20 min
30 min
Juicy pears top this easy sponge that's flavoured with mixed spices and glazed with maple syrup.



4 medium, ripe, peeled, halved, cored

Reduced fat oil spread

100 g

Maple syrup

104 ml, 2 tsp for glazing


3 medium, lightly beaten

99% fat-free, plain or natural yoghurt, unsweetened

100 g

Plain flour

250 g

Baking powder

1 tsp

Bicarbonate of soda

1 tsp

Ground cinnamon

1 tsp

Ground ginger

1 tsp

Fennel seeds

½ tsp, crushed


5 whole, pods, bruised, seeds only


  1. Preheat oven to 180°C. Lightly spray a 20cm x 30cm (base measurement) baking tin with oil. Line base and sides with baking paper.
  2. Process one of the pears in a small food processor until a purée. Set aside.
  3. Using electric beaters, beat spread and maple syrup in a large bowl until smooth and well combined. Beat in eggs, yoghurt and pear purée.
  4. Sift flour, baking powder, bicarbonate of soda, cinnamon and ginger into a medium bowl. Add flour mixture, fennel seeds and cardamom seeds to egg mixture and stir until well combined.
  5. Spoon mixture into prepared tin. Arrange remaining pear halves, cut side up, on top. Bake for 25-30 minutes or until a skewer inserted into the centre of the cake comes out clean.
  6. Remove from oven and brush over extra maple syrup. Set cake aside in tin for 15 minutes before turning out onto a wire rack to cool completely. Serve.