Sweet Yogurt Pear Almond Cake
A classic butter sponge cake with pear puree and almonds, layered with Greek yogurt and raspberry jam — sweet and wholesome.
Ingredients
unsalted butter (softened)
275 g
golden caster sugar
275 g
large free-range eggs
4
canned pears (drained and mashed)
415 g can
almond extract
½ tsp
self-raising flour
275 g
baking powder
1 tsp
almond flour (ground almonds)
100 g
Greek yogurt (for frosting)
500 g
vanilla extract (for frosting)
1 tsp
icing sugar (adjust to taste)
3 to 4 tbsp
low-sugar raspberry jam
3 tbsp
raspberries (for garnish)
to taste
Instructions
1
Make the cake batter
Preheat the oven to 170°C. Use an electric mixer to beat the butter and sugar until light and fluffy. Add the eggs one at a time, then add the pear purée and almond extract (if the mixture looks curdled, don't worry — it will return to smooth once the flour is added). Stir in the flour, baking powder, almond flour and a pinch of salt. Pour the batter into the cake tin(s).
2
Bake the cake
Bake on the middle shelf of the oven for 1 hour, or until the cake has risen and feels springy to the touch. Insert a skewer into the centre — it should come out clean. Remove from the oven and leave in the tin for 5 minutes, then turn out onto a wire rack to cool so that the top sits slightly flat.
3
Assemble and decorate
Cut the cooled cake into 3 horizontal layers. Mix the Greek yogurt with the vanilla extract and icing sugar until smooth. Spread half the jam over the cut surface of the bottom layer, then spread over a third of the yogurt. Repeat with the second layer, finish with the top layer and spread the remaining yogurt over it. Serve with the raspberries piled in the centre.
