These picture perfect cakes are the perfect addition to any morning or afternoon tea.


  • 2 litres water

  • 2 2/3 cups (370g) caster sugar

  • 1 vanilla bean, split and seeds scraped

  • 12x 125g Beurre Bosc pears, peeled and cored

  • Vanilla cake

  • 125 g butter, softened

  • 2⁄3 cup (150g) caster sugar

  • 2 eggs

  • 1 ¼ cups (190g) self-raising flour, sifted

  • 1 teaspoon vanilla extract

  • ½ cup (125 ml) milk


  • 1.

    Place the water, sugar and vanilla in a saucepan over low heat and stir until the sugar is dissolved.

  • 2.

    Add the pears, cover with a round of non-stick baking paper and a lid, and cook for 25–30 minutes or until tender.

  • 3.

    Drain on absorbent paper, set aside and allow to cool.

  • 4.

    Preheat oven to 160°C.

  • 5.

    Place the butter and sugar in the bowl of an electric mixer and beat for 8–10 minutes or until pale and creamy.

  • 6.

    Gradually add the eggs and vanilla, beating well after each addition.

  • 7.

    Fold in the flour and milk.

  • 8.

    Line 12x 1 cup (250ml) capacity muffin tins with paper cases and spoon ¼ cup (60ml) of the mixture into each case.

  • 9.

    Carefully push in the pears and bake for 30–35 minutes or until cooked when tested with a skewer.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 387kj
  • Fat Total 9g
  • Saturated Fat 6g
  • Protein 2g
  • Carbohydrate 73g
  • Sugar 64g
  • Sodium 27mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by Edamam

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings