Pear and verjuice syrup cake

Pear and verjuice syrup cake

Taste of Australia
10 mins
Cooking time
60 mins
Stuart Scott

The extra-virgin olive oil in this cake makes it deliciously moist and saves the effort of having to cream butter. It was ideal to cook outdoors at Abilene Grove in Orange.


Quantity Ingredient
125ml extra-virgin olive oil
2 large eggs
190ml buttermilk
2 teaspoons vanilla bean paste
300g self-raising flour
115g caster sugar
3 pears, cored and cut into 2 cm dice
80ml caramelised verjuice, (see Lyndey’s note)
see method for ingredients, cream to serve


  1. Preheat the oven to 180°C.
  2. Grease and line the base of a 22 cm springform cake tin with baking paper.
  3. In a large pitcher, whisk the oil, eggs, buttermilk and vanilla together until well blended.
  4. Combine the self-raising flour and caster sugar in a large bowl. Pour the wet mixture over the dry mixture and fold gently until just mixed. Stir through the pears.
  5. Pour into the prepared tin and bake for 1 hour or until the cake is cooked when a skewer inserted in the centre is removed dry with no clinging batter. Cool on a wire rack.
  6. To serve, warm the caramelised verjuice in a small saucepan over low heat or on Low in the microwave and pour over the cooled cake. Serve slices of the cake with crème fraîche or thick cream.

To drink

  • Tea or coffee is ideal but a sticky dessert wine, like a botrytised semillon or other white grape, suits both the sweetness and fruit in the cake.

Lyndey’s note

  • If the pears are really fresh and ripe, there is no need to peel them before adding them to the cake batter. You could reduce pear or apple juice over high heat by half and use instead of the caramelised verjuice.
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