Photo of Pear & cardamom cake by WW

Pear & cardamom cake

Points® value
Total Time
1 hr 35 min
5 min
1 hr 30 min
Leaving pears whole looks magical and keeps cakes moist too



4 medium, peeled and cored

Bulmers Pear Cider

500 ml

Cardamom Pods

1 teaspoon(s), 10 pods

Vegetable Oil

4 tablespoon(s), plus extra for greasing

Maple Syrup

4 tablespoon(s), 1 tsp for glazing

Egg, whole, raw

2 medium, raw

0% fat natural Greek yogurt

125 g

Plain White Flour

235 g

Baking powder

1 teaspoon(s), level

Bicarbonate of Soda

1 teaspoon(s), level


  1. Put the pears in a pan and cover with the cider. Using a pestle and mortar, lightly bruise 6 of the cardamom pods, then add to the pan. Bring to a boil then reduce to a simmer and cover with a circle of baking paper. Simmer gently for 20-30 minutes, or until the pears are tender.
  2. Lift the pears from the cider and set aside to cool. When cool, purée 1 of the pears and set aside, and cut the bases of the remaining pears so they sit flat.
  3. Preheat the oven to 180°C, fan 160°C, gas mark 4, and grease and line a 900g loaf tin. Remove the seeds from the remaining cardamom pods and crush to a powder using a pestle and mortar.
  4. In a bowl, whisk the oil, maple syrup, eggs and yogurt until combined. Stir in the pear purée, then sift in the flour, baking powder, bicarbonate of soda and cardamom powder. Fold to combine, then spoon into the prepared tin. Press the whole pears in, stems up.
  5. Bake for 55 minutes to 1 hour, until risen and golden and a skewer inserted into the centre of the loaf comes out clean. Brush the tops of the pears and cake with the remaining syrup then cool in the tin for 10 minutes. Turn out onto a cooling rack to cool completely.