Photo of Pear & chai cake by WW

Pear & chai cake

Points® value
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.


Low Fat Spread

105 g


4 medium, ripe, peeled, halved and cored

Maple Syrup

6 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


  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.