PEAR & YOGURT SPELT CAKE
Make this cake with spelt flour – rich in fibre, it works well in bakes, providing nuttiness and subtle sweetness. Serve warm after a Sunday roast
Fancy a spot of baking this weekend? Here’s some great recipes. This pear and spelt cake is a new favourite of mine – the yogurt keeps the crumb moist and it’s even better after a day or two in the tin.
You can’t go wrong with a classic marble cake either. This updated version is flavoured with raspberry and rose and is, dare I say, better than the original chocolate version.
And if you want to bake something for lunchboxes, try these moreish Brazil nut chocolate flapjacks. They’re irresistible! 125ml sunflower oil, plus extra for the tin 3 pears
200g Greek-style yogurt, plus extra to serve 3 eggs
175g golden caster sugar
275g light or dark spelt flour
2tsp baking powder
½ tsp ground cinnamon
2tbsp honey, plus extra to serve (optional)
1 Heat the oven to 180C/160C fan/gas 4. Oil a round 20cm cake tin and line the base with baking parchment. Peel the pears, reserving the peel, then cut in half lengthways, trim the tops and, using a teaspoon, scoop out the core. Put the peel in a food processor, blitz until finely chopped, then tip into a jug. Mix in the yogurt, eggs, oil and a pinch of salt, then set aside.
2 In a large bowl, combine the sugar, flour, baking powder and cinnamon. Pour the wet mix into the dry and whisk well to ensure there are no dry patches. Pour the batter into the tin and arrange the pears on top, cut-side down, pressing lightly into the batter. Bake for 55-60 mins until golden and a skewer inserted into the middle comes out clean. If the cake turns brown too quickly, cover with foil.
3 Leave to cool in the tin for 10 mins. Heat the honey over a low heat or in a microwave until loose and runny, then brush over the cake. Will keep for up to three days in the fridge. Serve in slices with more Greek yogurt and a drizzle of extra honey, if you like.