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Goat's yoghurt, ginger and pear syrup cake

  • Makes 1 cake
Goat's yoghurt, ginger and pear syrup cake

This great basic recipe has appeared many times before in Next Magazine, only now I have made a version with margarine and goat's yoghurt for anyone allergic to cow's milk. You'll enjoy this cake even if you don't like goat's milk as its flavour is indiscernible here.


  • 250 grams margarine
  • 1 cup caster sugar
  • 2 tablespoons vanilla essence
  • 4 eggs
  • 2½ cups self-raising flour
  • 1 tablespoon ground ginger
  • ½ cup semolina
  • 1 cup goat's yoghurt
  • 410 gram can pears drained, juice reserved
  • 2 tablespoons finely sliced crystallised ginger

Ginger syrup

  • reserved pear juice
  • about ¼ cup water
  • ½ cup sugar
  • 2cm piece ginger, peeled and sliced


  1. Beat together the margarine, sugar and vanilla essence until light and fluffy. Beat in the eggs, one at a time.
  2. Sift together the flour and ginger and fold into the creamed mixture with the semolina and goat's yoghurt.
  3. Lightly grease a 23-24cm cake tin and line the base with baking paper. Pour in the mixture and arrange the pear quarters and sliced crystallised ginger on top.
  4. Bake at 180ºC for 1¼ hours or until a skewer inserted comes out clean.
  5. Make up the reserved pear juice to 1 cup with water. Place in a saucepan with the sugar and ginger. Bring to the boil, simmer for 2 minutes and allow to cool. Once the cake is cooked and while still hot and in the tin, pierce the top all over with a bamboo skewer and slowly pour over the cooled, strained syrup. Cool in the tin for 1 hour before turning out. Serve warm or cold.

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