Pear and chai cake
6
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 12 • Difficulty: Easy
Juicy pears top this easy sponge that's flavoured with mixed spices and glazed with maple syrup.
Ingredients
Pear(s)
4 medium, ripe, peeled, halved, cored
Reduced fat oil spread
100 g
Maple syrup
104 ml, 2 tsp for glazing
Egg(s)
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
Cardamom
5 whole, pods, bruised, seeds only
Instructions
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.
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