Skyr Pear Cake | Almost like a Cheesecake

Skyr Pear Cake | Almost like a Cheesecake

bakingwithnessa

This Skyr Pear Cake is the breakfast indulgence you never knew you needed! Light and fluffy, it is almost like a cheesecake, but with a healthy twist that makes it perfect for any time of day. Made with creamy Skyr and fresh pears, it’s bursting with flavor while staying satisfying and nutritious.

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Prep Time 10

Bake / Cook Time 25

REFRIGERATE 2

Total Time 2 35

Course Dessert

Cuisine French

Servings 6

Equipment

Round (S) Flexipan®

Baking Sheet (M)

Ingredients

▢ 2 eggs (Large)
▢ 2 Tbsp (42 g) honey (Original Recipe uses blue agave)
▢ 5.65 oz (160 g) Skyr Yogurt (Siggis Brand | Coconut)
▢ 1 tsp (4 g) almond extract (Original Recipe uses Vanilla Extract)
▢ 1.76 oz (50 g) all-purpose flour
▢ 1.76 oz (50 g) almond flour
▢ 2 pears (Peeled | Diced)
▢ 1.76 oz (50 g) chocolate milk chips

Instructions

Line a 7-inch | 18 cm round mold like you would normally do, set aside. NOTE: For this recipe, I used my Flexipan Round Mold placed on top of a medium perforated baking sheet. Set aside.
Preheat oven to 350F/180C.

SKYR PEAR CAKE PREPARATION

In a mixing bowl, beat the eggs together with the honey.
2 eggs, 2 Tbsp honey
Add the skyr and almond extract. Mix to combine.
5.65 oz Skyr Yogurt, 1 tsp almond extract
Add the all-purpose flour and almond flour. Mix to combine.
1.76 oz all-purpose flour, 1.76 oz almond flour
Fold the diced pears.
2 pears
Pour the batter into the prepared baking pan. Sprinkle the chocolate milk chips on top.
1.76 oz chocolate milk chips

BAKE!

Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 22 minutes). It is ready when the cake has puffed up and that the toothpick inserted comes out clean or with little to no crumbs.
Once your Skyr Pear Cake is out of the oven, set aside to cool down. Then refrigerate for a few hours (best overnight) before transferring to your service platter. Serve cold. Enjoy & Bon Appétit!
NOTE: Keep refrigerated up to 3 days.