One-Bowl Pear and Almond Cake

• 150 g unsalted butter
• 10 g butter, for greasing the springform pan
• 130 g fine granulated sugar
• 2 eggs, at room temperature
• 100 g Greek yogurt
• 1 tsp vanilla extract
• 120 g almond flour
• 120 g all-purpose flour
• 1½ tsp baking powder
• ¼ tsp fine salt
• 2 ripe pears (about 300 g in total), peeled and cored
• 100 g thick yogurt, to serve (optional)

How to make it

1. 1

   Preheat the oven to 175 °C (160 °C fan). Grease a 22 cm springform pan with the 10 g butter and line the base with baking paper.

2. 2

   Melt the 150 g butter and leave it to cool for a few minutes. Cut one pear into small cubes and the other into thin wedges.

3. 3

   In a large bowl, whisk the melted butter with the sugar. Whisk in the eggs one at a time. Then mix in the Greek yogurt and vanilla extract.

4. 4

   Add the almond flour, all-purpose flour, baking powder and salt. Stir with a spatula until no dry flour is visible. Fold in the pear cubes; don’t mix any longer than necessary.

5. 5

   Spoon the batter into the springform pan and smooth the top. Arrange the pear wedges over the batter and press them down very lightly.

6. 6

   Bake the cake in the center of the oven for 45–50 minutes. A skewer inserted in the center should come out almost clean; a few moist crumbs are fine. Loosely cover the top with aluminum foil if it starts to brown before the cake is done.

7. 7

   Leave the cake to cool in the pan for 15 minutes. Release the sides and leave it to cool completely on a wire rack. Serve with a spoonful of thick yogurt, if you like.