Yoghurt cake with toffee and pears
- 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
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.
Pour the mixture into the dish and place the reserved pear slices on top.
Bake until cooked and golden, about 40 – 45 minutes. Serve immediately.