Caramelized Pear & Cardamom Mediterranean Cake

A stunning, moist Mediterranean-style cake featuring caramelized pears infused with cardamom, brightened by lemon zest and enriched with olive oil, Greek yogurt, and almonds. Balanced textures, aromatic depth, and an elegant presentation make this cake restaurant-worthy yet achievable at home.

By @Florianne

Original recipe source

Cook time: 65 minutes

Servings: 10

Ingredients

• 0 parchment paper for lining
• 30 g butter
• 3 pear diced, firm varieties like Bosc or Anjou work best
• 40 g brown sugar
• 2 tsp cardamom ground
• 0.25 tsp salt pinch
• 200 g flour all-purpose
• 2 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt pinch
• 2 tsp cardamom ground, plus extra if desired for more fragrance
• 3 egg
• 120 g brown sugar light
• 120 ml olive oil mild, not extra-virgin for best flavor
• 150 g greek_yogurt
• 1 lemon zest only
• 1 tsp vanilla extract
• 50 g almonds chopped
• 0 almonds flaked, for topping
• 0 powdered sugar optional, for dusting
• 0 greek_yogurt optional, for serving
• 0 honey optional, for drizzling

Instructions

1. Preheat your oven to 175°C (347°F) and line the base and sides of a 9-inch (23cm) round cake tin with parchment paper.
2. In a large heavy skillet, melt butter over medium heat, then add diced pears, brown sugar, ground cardamom, and a pinch of salt. Cook, stirring, until the pears are golden and caramelized and the sauce is slightly thickened.
3. Transfer the caramelized pears and syrup to a plate and allow to cool slightly until just warm.
4. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cardamom until evenly combined.
5. In a large bowl, whisk eggs and light brown sugar vigorously until the mixture is pale and slightly thickened.
6. Gradually whisk in the olive oil in a slow, steady stream until fully emulsified and glossy.
7. Whisk in the Greek yogurt, lemon zest, and vanilla extract until smoothly combined.
8. Use a rubber spatula to gently fold the dry ingredients into the wet mixture just until no streaks remain.
9. Fold in the chopped almonds for texture and extra flavor.
10. Pour the batter into the prepared cake tin and smooth the top with a spatula to ensure even baking.
11. Spoon the caramelized pears and their syrup evenly over the surface of the batter without mixing them in.
12. Sprinkle the top with flaked almonds for an elegant, crisp finish.
13. Bake on the center rack for 45–55 minutes, or until a skewer inserted into the center comes out clean or with just a few moist crumbs.
14. Cool the cake in the tin on a wire rack for 15 minutes, then run a thin knife around the edges and release from the tin.
15. Let the cake cool completely before slicing for neat servings. For a professional finish, dust lightly with powdered sugar or serve with a dollop of whipped Greek yogurt and a drizzle of honey.