Winter has its understated charms.
the cold air invigorates & slows all at once,
& blankets of snow dot the ground.
i envy the vibrant flourish of colour that summer is painting on the other side of the world,
but there’s certainly a different kind of beauty in this season.
it makes you want to snuggle up in the warmth of your home,
& bake a rustic, seasonal cake.
so, of course,
you have to gather some lovely d’anjou pears in their blushing shades of red,
& stuff them into a simple yoghurt cake drizzled in maple syrup!
spring & autumn may have come,
but there’s always time to slow down & reminisce of the lovely things that have been..
170g all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
1 tsp vanilla
125 ml extra virgin olive oil
125 ml maple syrup (or honey if you prefer)
180g plain yoghurt
6 whole pears
1. Preheat oven to 190˚C/375˚F. Grease & line a round 8″/20cm cake pan.
2. In a bowl, whisk together flour, baking soda, baking powder, salt & spices. Set aside.
3. In another bowl, whisk the eggs & vanilla until light & fluffy. Mix in the oil, maple syrup & yoghurt until just combined.
4. Add the flour mixture to the egg mixture in two additions, mixing just until combined each time. Do not over-mix (you want to keep as much air in there as possible).
5. Pour batter into cake pan, gently pushing the whole pears into the batter, arranged evenly. Bake for 35-40 minutes, until golden & a toothpick inserted in center comes out clean. Leave to cool for 10-15 minutes in the pan before unmoulding.
6. Serve warm or room temperature, drizzled with extra maple syrup/honey if desired. Store in an air-tight container at room temperature for 2 days or up to a week in the fridge.
here’s a little classic ode to winter..