• 2 eggs (organic)
  • 150 grams light brown sugar
  • 240 milliliters plain yogurt
  • 75 milliliters olive oil
  • 140 grams flour
  • 85 grams chestnut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 450 grams diced pears
  • 2 tablespoons brown sugar (to sprinkle)


  1. Preheat oven to 350°F.
  2. Grease a round cake pan (25 centimeter in diameter), and line with parchment paper.
  3. In a bowl, beat the eggs and sugar very well.
  4. Add the yogurt and olive oil, and mix well.
  5. In another bowl, combine the flours, baking powder and baking soda, and mix well.
  6. Add the flour mixture to the egg mixture and mix well.
  7. Add the diced pears, and mix the the batter gently, without stirring too much.
  8. Place the batter in the pan and sprinkle with sugar.
  9. Bake in the oven until golden brown, for about 40 minutes (or until a toothpick inserted into the center comes out clean).
  10. Let cool for 30 minutes before removing from the pan.
  11. Rye or buckwheat flour can be substituted for chestnut flour, and spiced apples can be used instead of pears.
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