Pear and Yogurt Cake and a Beach Shoot
Prep time
Cook time
Total time
  • 4 eggs separated
  • ½ cup castor sugar
  • 3T self rising flour
  • 1 tsp ground cinnamon
  • 1½ cups Greek yogurt
  • zest and juice of ½ lemon
  • 1 T icing sugar for dusting
For the Pears
  • 3 pears, peeled * brush with a little lemon juice to prevent browning
  • 1 cup sugar
  • 1 cinnamon stick, 3 cardamon pods.. Don't worry if you don't have these, a teaspoon of ground cinnamon will do fine as well.
  1. Preheat the oven to 180C and line a 22cm spring form tin with grease proof paper
  2. Bring 4 cups of water to the boil with the poaching sugar and spices then reduce the heat to a simmer. Core the peeled pears, slice them in half and add them to the poaching liquid making sure they are covered. Poach for 25 minutes or until the pears are soft. Drain the pears and set aside, keeping 100 ml of the poaching liquid
  3. Using an electric beater, beat the egg yolks and sugar until light and creamy.
  4. Add the flour and cinnamon and mix until combined
  5. Add the yogurt and lemon zest and juice and combine well
  6. In a separate bowl beat the egg whites to form stiff peaks then fold them into the yogurt mixture. Folding in from the bottom up until the mixture is well combined
  7. Pour the mixture into the spring form tin then place the pears on top
  8. Bake in the oven for 50 minutes or until it starts to brown on top.
  9. It will rise significantly and fall upon cooling. Brush the pears with poaching liquid and dust with a little icing sugar before serving.
  10. Makes: 1 cake
Recipe by The Luminous Kitchen at