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Yoghurt Cake with Sangria Poached Pears

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Yogurt Cake with Sangria Poached Pears

Sangria and cake, they are not two words that you would immediately think of belonging together, but let me tell you the combination is delicious. I’d first spotted the recipe for this Yoghurt Cake with Sangria Poached Fruits in Delicious Simply The Best some time ago. And the other day I finally decided to make it. I am so glad I did because honestly, it’s divine.

While the cake itself doesn’t look that exciting, it’s the pairing of this simple light, but beautifully moist cake with the Sangria Poached Pears that really take this cake to another level. The beautifully infused and soft pears are imbued with a beautiful red tinge from the wine and the flavours of the vanilla, lemon and orange rind.  As this cake is not overly sweet I think makes it a perfect candidate to serve at the end of a dinner party.

I did make a few changes to the recipe though. For the cake I substituted 100g of the flour for almond meal, I used raw caster sugar in place of white caster sugar to add a bit more depth to the flavour, and I replaced the sunflower oil for olive oil. The original recipe also called for a mixture of fruits to be poached in the Sangria mixture, however for my version I just used pears and I also reduced the amount of red wine called for in the original recipe, as 750ml of red wine seemed like a lot for the size of the cake.  I’m really happy with the end result, and will definitely be making this cake again.

Finally, I’d like to congratulate Narelle R who was the lucky winner of the Kitchenware Direct Ice Cream Maker giveaway! Congratulations Narelle and enjoy your new ice cream maker which will be on it’s way to you soon.

Yogurt Cake with Sangria Poached Pears

4.75 from 4 votes
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Yoghurt Cake with Sangria Poached Pears

Adapted from Valli Little's Delicious Delicious: Simply the Best

Servings 8
Author Jennifer Schmidt

Ingredients

  • YOGHURT CAKE
  • 280 g of Greek Yoghurt
  • 220 g of raw caster sugar
  • 80 ml of olive oil
  • 2 eggs
  • 150 g of plain flour
  • 100 g of almond meal
  • 1 tsp of baking soda
  • 1 1/2 tsp of baking powder
  • finely grated zest of 1 lemon
  • finely grated zest of 1 orange
  • SANGRIA POACHED PEARS
  • 300 ml of red wine
  • 4 firm but ripe pears, peeled and quartered
  • 1/3 cup of sugar
  • 1/2 vanilla bean split and seeds scraped
  • peeled rind of 1/2 a lemon
  • peeled rind of 1/2 an orange

Instructions

  1. Preheat the oven to 170 celsius (340 Fahrenheit) and grease a 20cm spring form cake pan and line with baking paper.
  2. Combine the yoghurt and sugar in a large bowl and whisk to combine before adding the eggs. Beat well between each addition. Sift in the flour, baking powder and baking soda, and add the almond meal and stir through. Finally add the zest and mix to combine.
  3. Pour the batter into the prepared cake tin and bake for 45 minutes, or until a cake tester inserted in the center comes out clean. Cool in the pan before removing.
  4. While the cake is cooking place the pears, wine, sugar, vanilla bean and seeds and rinds in a medium saucepan and bring to a simmer over a medium low heat. Reduce heat to low and simmer for 10 minutes, or until the pears are tender. Remove from the heat and allow to infuse for 30 minutes. Serve the pears warm or chilled with the yoghurt cake.

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Comments

  7. MMM, sounds wonderfully devine!!!!…I wonder if instead of using Sangria you could poach the pears in Midori?

    Reply

  13. Jennifer, Wow. Everything about your cake speaks to me. I bet the yogurt and the olive oil make for such a nice moist texture. And sangria pears… yum!
    -Erin

    Reply

  14. Wow this yogurt cake is beautiful! Must be a great combination of flavors. Thanks for sharing a wonderful recipe

    Reply

  15. Oh thanks I was looking for a recipe using yoghurt ( well I was supposed to be looking but Im too busy reading blogs) It looks perfect

    Reply

  16. This is such an amazing idea – I can imagine the simple yoghurt cake and spiced sweet pears work beautifully together. Makes me think of long summer evenings after a day spent in the sun in Spain 🙂

    Reply

  22. What a great idea to combine sangria, pears and yogurt in a cake. I love all the seperate ingredients and I think they must be delicious together!

    Reply

  25. I really like the changes you made to this cake, especially the use of almond meal. The pairing of the wine poached pairs does sound amazing. I love fruit and cake, but had not considered using wine in a compote or poached fruit to go with it. Delicious post!

    Reply

  29. Ohh delicious! This looks like a very moist and yummy cake 🙂 I’ve never thought of combining yoghurt and sangria together but hey if you put it in a cake I’m sure it’ll work just fine!

    Reply

  31. Yay….I can finally comment! Can’t comment on the pears as I don’t drink but great healthy looking cake! Love cakes that are moist enough that no frosting is needed!

    Reply

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