This simple, healthy yoghurt cake is an adaptable basic cake that I know you’ll keep coming back to. I think the combination of pear and ginger is a match made in heaven, but you can alter the spices and fruit to suit your taste and the season.
Makes: 1 cake
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Servings
Makes: 1 cake
Prep time
Cook time
Recipe
Ingredients
- 100g butter, melted
- 250g full-fat natural or unsweetened Greek yoghurt
- 170g sweetener (honey or rice-malt syrup)
- 3 free-range eggs
- Zest 1 lemon
- 3-4 tbsp finely grated fresh ginger or 2 tsp ground ginger
- 2 tsp baking powder
- 1 tsp bicarb soda
- ½ tsp sea salt
- 300g wholemeal spelt flour
- 1 ripe pear, cored & thinly sliced
- 2 tbsp rapadura or coconut sugar
Method
- Pre-heat oven to 170°C (fan-forced). Grease and line spring-form pan/tin with baking paper.
- In mixing bowl or food processor, beat butter, yoghurt, sweetener of choice, eggs, zest and ginger until well combined.
- Add baking powder, bicarb soda and sea salt and blend for a few secs to combine.
- Now gently fold in spelt flour and mix until flour is just combined. The more you mix, the heavier the cake will become, so less is certainly best.
- Pour batter into prepared cake tin, top with pear slices, sprinkle over sugar and bake for 40 mins or until cake is firm in middle (a skewer inserted into middle will come out clean).
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
