Servings
6
Prep time
Cook time
Recipe
Ingredients
- 125g unsalted Organic Milk Co. Butter, softened
- 1 cup castor sugar
- 3 eggs
- 1 tsp powdered cinnamon
- 1½ cups self-raising flour
- ¾ cup Greek yoghurt
- 1 cup raspberries
- 1 pear, thinly sliced length-wise Icing sugar, to dust (optional)
Method
- Preheat oven to 180°C (160°C for fanforced). Grease the base and sides of an 8-inch round cake pan and line the base with baking paper.
- Beat the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Gently fold in the cinnamon, flour and yoghurt until well combined. Fold in a quarter of the raspberries.
- Pour the batter onto the prepared pan. Dot the remaining raspberries over the top of the batter. Bake for 25 mins, then gently arrange the pears on the top of the cake.
- Bake for another 15-20 mins or until a skewer inserted in the middle of the cake comes out clean.
- Remove from the oven.
- Leave in the pan for 5 mins, gently turn onto a wire rack.
- Enjoy warm or at room temperature with a side of whipped cream or vanilla ice cream.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
