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
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.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
