I didn't set out to blog this cake, hence no process photos. It was just a cake I threw together between my strength and conditioning session at the gym and school pick-up, but it was so good. Too good not to share as it turns out.
Almond and Pear Cake
adapted from here
For the Cake:
220g unsalted butter, at room temperature
250g golden caster sugar
1 teaspoon vanilla extract
310g self-raising flour, sifted
50ml whole milk
250g plain, unsweetened Greek yoghurt
1 tablespoon Amaretto
450 pears, peeled and chopped
50g flaked almonds
125ml cup whipping cream
125ml plain, unsweetened Greek yoghurt
Make the Cake:
Preheat the oven to 170C. Grease and line the base of a 23cm round springform cake pan.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar for about 5 minutes on medium-high speed, until light and fluffy. Add the vanilla then add the eggs one at a time, beating well after each addition. Stop the mixer and add half the flour, then the milk and half the yoghurt. Mix on low speed for 1 minute. Add the remaining flour and yoghurt with the Amaretto and mix until just combined. Gently fold the pears into the batter.
Pour the batter into the prepared pan and scatter the top with flaked almonds. Bake for 1 1/2 hours or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the pan for 20 minutes before releasing the sides.
Whip the cream and yoghurt together until floppy.
Serve slices of cake with generous dollops of yoghurt-cream.