Pear & Cardamom Cake {eggless}

Pear & Cardamom Cake {eggless}

This is a beautiful, warming loaf cake that tingles the heart, comforts the soul and nourishes the senses. Fresh pears are folded into this butter + yoghurt thick batter, speckled with freshly grounded green cardamom and the result is a lovely tea cake that reminds you a bit of a traditional mithai, but has the crumb of a cake!

Deliciously easy to make, an eggless batter means you can serve it up without fear to all generations and most dietary restricted peeps, and for me – it means, I don’t have too much running around to do at the last minute for eggs! I top the cake with a crunchy layer of almond flakes – this is a personal love affair, you can opt out or in with another type of nuts or topping!

Just remember, as there are pears – I recommend eat up within a day and half!

The Recipe


  • 1 ¼ cups flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cardamom powder
  • 1 ½ pears, peeled, sliced and chopped into approx. 1-2 cm slim pieces
  • ¼ cup brown sugar
  • 1/3 cup castor sugar
  • ½ cup butter, softened
  • 1 tsp vanilla extract
  • ½ cup yoghurt
  • ¼ cup milk
  • sliced almonds for garnish
  • castor sugar for dusting
  • icing sugar for dusting


  • Preheat oven to 200C
  • Grease and flour a 9-inch loaf tin
  • Whisk the dry ingredients and set aside
  • Cream the butter and sugars until light and airy
  • Then add the vanilla extract yoghurt and milk and whisk for another few minutes
  • Then fold in the dry ingredients to just combine – the batter would be thick, and that is okay
  • Gently fold in the pears
  • Gently transfer the batter into the cake tin, smoothing the top to make even
  • Tap the tin a few times on the surface to remove any air bubbles
  • Sprinkle sliced almonds on top and a few pinches of castor sugar
  • Turn down the oven temperature to 180C and bake for 35 to 40 minutes or until the top is browned and the skewer comes out clean
  • Allow to cool on a rack before turning out
  • Optional: drizzle some honey on top or dust icing sugar

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.