Yoghurt cake with toffee and pears

Yoghurt cake with toffee and pears

Yoghurt cake with toffee and pears

Serves: Makes 1 cake
Cooking Time: 1 hour

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

1

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.

2

Mix the sugar, yoghurt and cream until well combined.

3

Combine the flour, baking powder, almonds, eggs and salt. Fold the flour mixture into the cream mixture.

4

Preheat the oven to 180°C. Butter a 24cm baking dish, dust with a little flour and shake off the excess.

5

Mix the pears and toffee into the batter, reserving a few pear slices.

6

Pour the mixture into the dish and place the reserved pear slices on top.

7

Bake until cooked and golden, about 40 – 45 minutes. Serve immediately.

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