A store cupboard staple will make this low-calorie cake even easier...
By poaching your own pears for this cake, you can fragrance them with any flavours you like. Herbs, aromats, ginger, citrus - pretty much anything. Even bay works brilliantly when used subtly.
That said, for this pear cake, we went quick and easy - we just used half a tin (drained) of pears. Soft, scented and beautiful when paired with our vanilla sponge, this is a perfect cake for elevenses.
Paint the top of the cake with a little low sugar syrup to give it that delicious looking, sticky glaze.
Lo-Doughvanilla sponge mix
- 240g of water
- Half a drained tin of pears in juice
- 20ml low sugar syrup
- Make up the Vanilla Sponge Mix with the 240g of water and transfer into a lined 6-inch tin or mould.
- Push in the pieces of drained, tinned (or poached) pears. Bake according to the packet instructions - 35 mins at 180C.
- Once cooked, remove and cool. Paint the top with the low-sugar syrup for a sweet sticky finish.
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