- 125g low-fat spread
- 100g caster sugar
- 2 medium eggs, beaten
- 400g peeled very ripe pears, cored and chopped
- 325g self-raising flour
- 1tsp baking powder
- 1tsp vanilla extract
- 25g flaked almonds
- 500g tub low-fat vanilla yogurt
- Preheat the oven to 180°C/fan 160°C/gas 4. Grease and line a 20cm round cake tin. In a large bowl beat the low-fat spread and sugar until light and fluffy. Slowly add the eggs and then all the remaining ingredients except the almonds and yogurt. Stir until the mixture is well combined.
- Pour into the prepared cake
tin and scatter with the almonds. Bake for 45 min until slightly brown on top and springy
to touch. Serve warm with a dollop of yogurt.
Nutrition per serving
Read more on how we calculate nutrition.
244kcal 6.4g 7.2g 1.8g 2.1g 20.2g 0.6g 180mg 40.5g 0.9mg