Ingredients
Equipment
Method
- Preheat the oven to 180°C (Gas Mark 4). Lightly grease a 20 cm (8-inch) square metal baking tin with a little rapeseed oil, then line the base and sides with baking parchment. Press the paper firmly into the corners.
- Peel and core the Conference pears, then dice the flesh into approximately 1 cm cubes. Finely grate the fresh ginger and set it aside for the wet ingredients.
- Place the self-raising flour, bicarbonate of soda and light brown sugar in a large mixing bowl. Stir to distribute the ingredients evenly. Add the diced pears and toss gently until the fruit is lightly coated in the flour mixture. This helps prevent the pear pieces from sinking during baking.
- Crack the eggs into a measuring jug or separate bowl. Add the Greek yoghurt, rapeseed oil, finely grated fresh ginger and vanilla extract. Whisk with a fork until the mixture is smooth and evenly combined.
- Pour the wet ingredients into the bowl containing the flour, sugar and pears. Fold gently with a large metal spoon until no streaks of dry flour remain. Avoid overmixing, as this can make the finished sponge tough. Do not leave the mixed batter to rest.
- Immediately scrape the batter into the prepared baking tin. Spread it evenly into the corners and level the surface gently with the back of a spoon.
- Place the tin on the middle shelf of the preheated oven and bake for approximately 45 minutes at 180°C. Avoid opening the oven during the first 40 minutes. Check the centre with a skewer; it should come out clean or with a few moist crumbs, but without wet batter.
- Remove the cake from the oven and leave it in the tin for 10 minutes. Carefully transfer it to a wire rack to cool further. Cut into nine equal squares and serve warm or at room temperature.
Notes
Pears: Conference pears are recommended because they hold their shape during baking. Choose ripe but still firm fruit. Bosc pears are a suitable alternative. Dice into approximately 1 cm cubes rather than grating.
Ginger: Use fresh, finely grated ginger for the sharper flavour intended in this recipe.
Yoghurt: Natural Greek yoghurt provides moisture and acidity. The nutrition estimate assumes plain Greek yoghurt with approximately 5% fat.
Mixing: Fold the wet and dry ingredients together only until combined. Bake immediately after mixing so the bicarbonate of soda can work effectively.
Baking tin: A 20 cm square metal tin is recommended. Glass dishes may require different baking times.
Storage: Store the cooled cake in an airtight container for up to three days. For longer storage, freeze individual slices for up to two months and thaw before serving.
Serving: Enjoy plain or with a spoonful of crème fraîche. Optional accompaniments are excluded from the nutrition and cost calculations.
Yield: The source does not specify a serving count. Nine equal squares from a 20 cm tin are assumed.
Nutrition: Estimated per slice using all listed ingredients, including a small amount of oil for greasing. Calculations assume approximately 280 g of edible peeled pear flesh, 150 g Greek yoghurt and 55 g rapeseed oil in the batter.
Cost: Estimated total recipe cost in Ireland using standard supermarket equivalents and prorated ingredient quantities. Current retailer prices have not been independently verified.
