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Donal Skehan
Spiced Pear & Yogurt Loaf | DonalSkehan.com
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Spiced Pear & Yogurt Loaf

February 12

The spiced pear and yoghurt loaf is the opposite kind of bake, stir, pour, bake. It’s forgiving and ideal for when you want something comforting without committing the whole afternoon. Tossing the pears through the dry ingredients first stops them sinking, and the yoghurt keeps everything tender for days. The vanilla syrup might feel like an extra step, but it’s what turns this from a nice loaf into something you’d happily slice up for guests with a coffee.

  • serves Serves 8
  • time 50 mins

Method

  1. 1. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a 2lb loaf tin measuring 8 x 4 x 2 inches (21cm x 11cm x 6cm), line with baking parchment and set aside.
  2. 2. Whisk together the oil, eggs, yoghurt and treacle in a jug.
  3. 3. In a large bowl toss the pears through the remaining cake ingredients. Make a well in the centre, pour the jug contents in and stir to combine.
  4. 4. Pour into the prepared tin and bake in the oven for 45-50 minutes. Leave to cool in the tin for at least 15 minutes then remove to a wire rack to cool completely.
  5. 5. Scrape the seeds from the vanilla pod, pop into a pot with the pod and the remaining syrup ingredients. Bring to a boil and simmer for 8-10 minutes over a low to medium heat until it has thickened in its consistency. It shouldn’t crystallise. Allow to cool completely.
  6. 6. Spread and swirl the icing over the top of the cake, drizzle over the syrup and serve

Ingredients

3 tbsp + 1 tsp sunflower oil

2 medium eggs

⅔ cup Organic yogurt

2 tbsp treacle (or dark molasses)

2 pears, peeled and diced

2 cups self-rising flour

1 cup packed light brown sugar

1 tsp mixed spice

Seeds from 6 cardamom pods, crushed

1 tsp baking powder

Pinch sea salt

For the Icing

½ cup mascarpone

3 tbsp + 1 tsp Organic yogurt

2 tbsp maple syrup

For the Syrup

1 vanilla bean

1 cup granulated (superfine) sugar

⅔ cup water

For the cake:
50ml sunflower oil
2 medium free range eggs
150ml Organic Yogurt
2 tbsp treacle
2 pears, peeled and diced
250g self raising flour
200g light brown sugar
1 tsp mixed spice
6 cardamom pods, seeds crushed
1 tsp baking powder
Pinch sea salt

For the icing:
125g Mascarpone
50ml Stonyfield Organic Yogurt
2 tbsp maple syrup

For the syrup:
1 vanilla pod
1 cup/ 200g caster sugar
150ml water