Pear, Yoghurt and Maple Cake

Pear, Yoghurt and Maple Cake

One bowl, simple ingredients, impressive results. Whisk everything together & pop in the oven to share with your loved ones for afternoon tea. 


  • 1 TBS organic caster sugar
  • ¾ TSP organic ground cinnamon, divided
  • 1 cup (100g) organic almond flour
  • ¾ cup (105g) organic buckwheat flour
  • ¼ cup (30g) organic tapioca flour / starch
  • 1 ½ TSP baking powder
  • ½ TSP baking soda 
  • ½ TSP finely ground salt 
  • 2 large organic eggs
  • ¾ cup organic maple syrup 
  • ¾ cup organic yoghurt (can sub with coconut yoghurt if dairy free) 
  • ⅓ cup organic EVOO 
  • 1 TBS organic vanilla extract 
  • 2 organic red pears VERY finely sliced * (can also use organic apples or stone fruit !) * If you don’t slice the pears thinly enough they won’t cook through & caramelise like they are supposed to. Use a very sharp knife or a mandoline & try not to lose a finger ! 


Preheat your oven to 180c. Line a springform cake pan with baking paper.

In a small bowl, stir together the 1 TBS caster sugar & ¼ TSP of the cinnamon, set aside. 

In a large mixing bowl, whisk together both flours, tapioca starch, baking powder, baking soda, salt & the remaining ½ TSP cinnamon. Once combined, whisk in the eggs, maple syrup, yoghurt, olive oi & vanilla until the batter is smooth. Pour it into the cake pan. 

Layer the pear slices over the batter ~ it doesn’t need to be in a pattern, rustic layering works perfectly ! Sprinkle the pears with the reserved cinnamon sugar. 

Bake for 45 ~ 50 minutes, until a skewer inserted into the centre comes out clean. Let cool in the pan for around 20 minutes, then carefully remove.

Serve with lush double cream or freshly churned ice cream for an extra decadent treat. 

The cake keeps in an airtight container at room temperature for 2~3 days, however we doubt it will last that long 🤍


Image and Recipe from Jessica Bill