Italian Pear Cake (Torta di Pere)
Italian home baking is all about turning a handful of everyday ingredients into something special, and this pear cake is a perfect example.
Made with yogurt, olive oil, and ripe pears, it bakes into a soft, tender cake with a delicate citrus aroma and just the right amount of sweetness. Elegant enough to serve guests yet easy enough for a weekday bake, it’s the kind of rustic dessert you’ll find in kitchens across Italy during pear season.
Italian Pear Cake (Torta di Pere)
A simple Italian-style pear cake made with Greek yogurt, olive oil, and fresh pear slices. Light, moist, and delicately flavored with lemon and vanilla, it's perfect for breakfast, afternoon coffee, or a not-too-sweet dessert.
Ingredients
- 2 large eggs
- 150 g sugar about ¾ cup
- 125 g Greek yogurt about ½ cup
- 125 ml olive oil ½ cup
- 250 g all-purpose flour 2 cups + 1 tablespoon
- 1 teaspoon baking soda
- ½ teaspoon salt
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 large pear
- powdered sugar (optional)
Instructions
- Preheat the oven to 180°C (356°F).
- Lightly grease a round baking pan (about 22–24 cm / 9–10 inches) with olive oil and line the base with parchment paper.
- In a bowl, beat the eggs with the sugar until the mixture becomes light and slightly foamy.
- Add the Greek yogurt and olive oil and mix until well combined.
- Stir in the lemon zest and vanilla extract.
- In a separate bowl, combine the flour, baking soda, and salt, then gradually fold into the wet ingredients until a smooth batter forms.
- Pour the batter into the prepared pan and level the surface.
- Peel the pear if desired, remove the core, and slice into thin wedges. Arrange the slices concentrically over the batter.
- Bake for about 45 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Allow the cake to cool before dusting with powdered sugar and slicing.
Notes
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