Spiced Pear and Yoghurt Cake
Cook Time 1 hour 30 minutes
Servings 8
Ingredients
700g jar sliced pears, drained
60g butter, softened
360g dark brown sugar
2 eggs
1 tsp vanilla bean paste
pinch of ground cinnamon, cardamom, nutmeg
300g self-raising flour
1 tsp baking powder
300g Greek-style thick yoghurt, plus extra to serve
Method
Preheat the oven to 180 ̊C. Line a 23cm springform cake tin with baking paper on the bottom and around the collar.
Combine the butter and brown sugar in a large bowl and beat with an electric mixer until a sandy consistency (note: It will not look creamed, this is ok). Whisk in the eggs, one at a time, beating after each addition. Add the spices and vanilla and beat well.
Sift the flour and baking powder then fold through 1/3 at a time through the sugar and egg mixture. Now fold in the yoghurt followed by the pears.
Pour batter into the prepared tin and cook for 1 hour or until a skewer inserted in the centre comes out clean.
Cool before serving with extra yoghurt.