I made the yogurt and pear cake with a few genuine ingredients, such as low-fat yogurt, eggs, flour, pears, and extra virgin olive oil.

These are some of the products I used in this soft and lightly sweetened cake.

Let me explain to you right away how I made it.

Will you join me in the kitchen?

If you like homemade and simple desserts, check out these other recipes below:

Ingredients

Let’s see what we need to make this recipe

1/2 cup low-fat yogurt (I used whole yogurt but skimmed is also fine)
1/3 cup extra virgin olive oil (you can use seed oil if you prefer)
1/4 cup unrefined cane sugar (increase the sugar if you prefer it sweeter, it can also be granulated)
2 eggs
1 1/4 cups spelt flour (or all-purpose flour, type 1)
1 tsp baking powder
1 lemon zest (grated)
1 pinch fine salt
1 pear (large)

Tools

In a bowl, pour the yogurt, sugar, oil, salt, and grated zest of 1 lemon.
Use a fork to start mixing these ingredients.
Add the eggs and continue mixing.
At this point, add sifted flour and baking powder.
You should obtain a nice, smooth homogeneous batter.
My batters are always darker because I use unrefined cane sugar.
At this point, all that’s left is to line a 8-inch cake pan with parchment paper.
If you prefer, you can butter and flour the pan.
Slice the pear and arrange them in a circle slightly overlapping.
Place in a preheated oven at 356°F, static, for about 38 minutes.
Each of us should adjust based on the power of our own oven.
The cake will be done when a toothpick inserted comes out dry.
I just have to say, enjoy this cake full of genuineness, flavor, and softness.

Due to the presence of fruit, it is preferable to store the cake in the refrigerator.

Let me give you some more advice.

If you prefer, instead of pears, you can also use apples; I love it both ways.