Pear & 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
Low Fat Spread
105 g
Pear
4 medium, ripe, peeled, halved and cored
Maple Syrup
6⅔ tablespoon(s), keep 2 tsp syrup for the end
Egg, whole, raw
3 medium, raw, beaten
Low Fat Natural Yogurt
100 g
Plain White Flour
250 g
Baking powder
1 teaspoon(s), level
Bicarbonate of Soda
1 teaspoon(s), level
Ground Cinnamon
1 teaspoon(s), level
Ground Ginger
1 teaspoon(s), level
Fennel Seeds
½ teaspoon(s), level
Cardamom Pods
5 g, seeds removed and crushed
Instructions
1
Preheat the oven to 180C/160C fan. Grease a 20cm x 30cm tray with low fat spread and line with baking paper.
2
Put one of the pears in a mini processor and blitz to a puree. Set aside.
3
Beat together the low fat spread and maple syrup in a large bowl, then whisk through the beaten eggs, yoghurt and pear puree.
4
Mix together all of the dry ingredients and then gently fold them through the wet ingredients.
5
Pour the batter into the loaf tin, then nestle the remaining 6 pear halves in the batter. Bake for 25-30 minutes, or until risen and golden. Test with a cake skewer to ensure it’s cooked. Remove from the oven and brush over the additional maple syrup to glaze. Leave to cool in the tin for 15 minutes, then remove and leave to cool completely on a wire rack.
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