There’s something undeniably comforting about a cake that doesn’t try too hard, and this yoghurt cake is exactly that. Moist, tender, and effortlessly elegant, it’s topped with golden pears and a rich toffee sauce that takes it to next-level indulgence. Whether you’re hosting friends or treating yourself to a slow Sunday bake, this one’s bound to be a favourite.
Yoghurt cake with toffee and pears
Ingredients
- juice of 1 lemon
- 100g soft toffee, chopped
- 2 large ripe pears, peeled, cored and thinly sliced
- 170g sugar
- 250g plain yoghurt
- 170g fresh cream
- 340g cake flour
- 15ml (1 tbsp) baking powder
- 170g ground almonds
- 3 large eggs, lightly beaten
- pinch of salt
Instructions
DRIZZLE half the lemon juice over the toffee in a bowl and set aside. Drizzle the remaining lemon juice over the pears in a bowl and set aside.
MIX the sugar, yoghurt and cream until well combined.
COMBINE the flour, baking powder, almonds, eggs and salt. Fold the flour mixture into the cream mixture.
PREHEAT the oven to 180°C. Butter a 24cm baking dish, dust with a little flour and shake off the excess.
MIX the pears and toffee into the batter, reserving a few pear slices.
POURthe mixture into the dish and place the reserved pear slices on top.
BAKE until cooked and golden, about 40 – 45 minutes.
SERVE immediately.
Also See: Apple pie turnovers
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
