Lightest Pear Cake ever!

Lightest Pear Cake ever!

Hello Friends,

Calendar Fall and cooler weather arriving this weekend got me researching cakes that include one of my favourite seasonal fruits: a PEAR!

It’s one of the easiest and fluffiest cakes I’ve ever made and so delicious!

The reason for its lightness comes from a tiny amount of flour (both plain and corn).

It takes minutes to prep and just over a half an hour of baking time. Hope you test it out this season. 

Lightest Pear Cake ever!


90 g                unsalted butter, melted

3   eggs

130 g               sugar

1 tsp vanilla extract

35 g all-purpose flour

30 g corn flour

1 tsp baking powder 

pinch salt

3 ripe pears, peeled, cored and either diced or thinly sliced

2 tbsp icing sugar for topping


Preheat oven to 170 C/ 340 F. 

Grease the ring of a springform tin, place a piece of baking paper over the base and tighten the ring around it to secure.

Melt the butter. Whisk the eggs, sugar and vanilla in a mixing bowl until the mixture has tripled in volume. Gently fold in the flour, cornflour and baking powder with a pinch of salt until you have a smooth batter. Pour in the melted butter and fold with the whisk until combined, making sure there is no butter left sitting on the bottom. Pour the mixture into the prepared form, then scatter the chunks of diced or thinly sliced pear evenly over the surface. Pear will sink in while baking so don’t worry if there are pieces of it sticking out.


Bake for about 30 mins, or until a skewer inserted into the centre comes out clean. 

Cool completely in the form before sliding a paring knife around the edge of the cake to release the ring. Carefully slide the cake onto a serving plate or a wooden board (leave it on the baking paper as the texture is very delicate). Sprinkle with icing sugar. 

Enjoy and Happy Fall!


These Pretzels are making me thirsty!

These Pretzels are making me thirsty!