Sue's 'Not Quite Italian' Pear Cake

November 13, 2018

Sue's 'Not Quite Italian' Pear Cake

I've been doing a little bit of cooking for one of our local cafes, providing some extra gluten free options for their gluten intolerant customers, although non-gluten free customers have told me that they love what I have been making. Each day, when I walk home from the shop, I look in to see what's been selling fast and needs replacing, and what isn't doing as well. So far the two most popular things I've made have been my Banana Walnut Muffins, and this 'Not Quite Italian' Pear Cake. Why 'Not Quite Italian', I hear some of you say. Well I found a recipe for an Italian Pear Cake that called for Mascarpone cheese, which I didn't have and living in a small country town, was not readily available. So I looked in my fridge, and found some super-thick Greek style yoghurt which I'd purchased at Aldi the last time I'd gone shopping. The recipe worked incredibly well using this, and I've made it more than once with just the same light and moist result. I hope you enjoy it as much as 'The Boss' did.


  • 1 1/2 cups self raising gluten free flour. (you can use plain flour, but need to add 1 1/2 teaspoons of gluten free baking flour and 1/4 teaspoon of bicarb soda)
  • 1/4 cup + 1 1/2 tablespoons corn flour
  • 1/2 teaspoon Xanthan Gum
  • 3/4 cup caster sugar
  • 3 eggs
  • 1 cup very thick Greek style yoghurt
  • 2 1/2 tablespoons vegetable oil
  • 1/4 teaspoon salt
  • 2 pears


  1. Pre-heat oven to 170C. Line a 23 1/2 cm cake tin with baking paper. I prefer to use a spring form or loose base tin.
  2. Peel the pears. Cut one into medium sized cubes, and slice the other to decorate the top.
  3. In a medium bowl, whisk together the flour, salt, xanthan gum, (and baking powder & bicarb if using plain flour).
  4. Using a mixer, beat the eggs and sugar until thick and creamy. Add the yoghurt and beat until totally combined.
  5. Stir in the flour mix. (You may need to use the mixer to mix it all evenly). 
  6. Add the oil and stir to combine, then fold in the chopped pear. 
  7. Spoon into the prepared pan and top with the pear slices.
  8. Sprinkle with 2 tablespoons of granulated sugar.
  9. Bake for approximately an hour, or until a toothpick comes out clean. I usually leave it in the tin for 10 minutes or so before cooling on a wire rack.
  10. Can be eaten warm or at room temperature, but it is delicious served slightly warm with cream.

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