Ingredients
100g FAGE Total, plus extra to serve
100g light Muscovado sugar, plus 2 tbsp
140g self-raising flour
2 medium eggs
1 tsp vanilla extract
1 large ripe pear, peeled, cored & chopped
100g blackberries, blueberries or raspberries
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Steps
- Heat oven to Gas Mark 4 / 180°C. Line an 18cm baking tin or baking dish with one sheet of baking paper, ensuring there are no gaps, then brush with oil.
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Using an electric hand whisk, beat 100g sugar, the flour, eggs, FAGE Total and vanilla extract for 2 minutes until light. In a separate bowl, toss the remaining sugar with pears and berries and scatter into the base of the prepared tin. Spoon over the cake mixture and smooth over.
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Bake for 25-30 minutes until cooked through. Cool for 5 minutes before turning out onto a serving plate and carefully removing the baking paper. Serve with a dollop of Greek yoghurt.
