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Ingredients
1 and 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 and 1/4 teaspoon cardamom powder
1 cup granulated sugar
1/2 cup light olive oil
2 oz butter, melted
3 eggs
1 cup greek yogurt
2 teaspoons pure vanilla extract
1 pears (Bosc, Anjou, or Bartlett)
1 (15-oz/425g) canned pears, drained and diced
2 tablespoons almond slices
For the Icing:

1 and 1/2 cups confectioner's sugar
2 tablespoons milk
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350 °F, 180 °C.
Grease and line a 9 by 5-inch loaf pan with parchment paper.
Combine the flour, cardamom, baking soda, baking powder in a bowl and whisk them together.
In a large mixing bowl, combine the oil, butter, eggs, yogurt, sugar, and vanilla. Whisk together until smooth.
Add the flour mixture and whisk together until incorporated. Fold in the diced pears and transfer the batter to the prepared loaf pan.
Slice the pear in half lengthwise and remove the core and hard parts. Thinly slice the pear and arrange the slices on top of the cake.
Sprinkle the almond slices on top and between the pears.
Bake on the center rack for 55-65 minutes or until a toothpick inserted into the center of the cake comes out clean or with moist crumbs attached.
Allow the cake to cool completely.
Make the Icing: Combine all of the icing ingredients together in a bowl and whisk together until smooth. Add a tablespoon more milk if needed to reach a pourable yet thick consistency.
Transfer the cake to a serving platter. Drizzle icing over top and serve with coffee. Kali Orexi!
Notes
Freezer Instructions: Once the cake has been baked and cooled completely, wrap it in 2 layers of plastic wrap and/or foil and store in the freezer up to 1 month. Thaw and serve topped with the icing.

Cardamom Substitute: zest of 2 lemons or oranges
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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