Pear and yoghurt cake

Something a little bit naughty in all this lovely Joe Wicks food. This is one of my favorite cakes to make. Use Raspberries or tinned peaches too.


Large tin sliced pears in juice( fresh do not work as well)
11/2 cups caster sugar
2 cups SR flour
2 eggs
1 cup vegetable or canola oil
1 cup full fat greek yoghurt natural
2 tsp vanilla extract

Beat the eggs and sugar together.
Add the vegetable oil, yoghurt, and vanilla extract.
Fold in the flour until just combined, don’t beat too much or the cake will be heavy.
Pour into a lined tin, square or round will work.
Add the pears on top.
Bake at 180 for 60 minutes or until a skewer comes out clean.

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