This softly textured yoghurt cake is lightly spiced with cinnamon, and adorned with thin slices of pear. The star of the show, however, is the rosemary infused caramel sauce, which is generously drizzled on top.
For the caramel sauce:
400ml coconut cream or cream
1/2 cup honey, maple or rice malt syrup
1 tsp pure vanilla extract
2 sprigs rosemary
For the cake:
100g coconut oil or butter, melted
1 cup light muscovado or coconut sugar, plus 2 tbsp for topping
2 cups ground almonds
1/2 cup spelt or buckwheat flour
1 tsp baking soda
2 teaspoons cinnamon
a pinch of sea salt
2 free range eggs
1 cup thick natural yoghurt*
3 medium pears, very finely sliced
* If you'd like to make this cake dairy free, you could use coconut yoghurt instead of regular.
Preheat the oven to 160° C. Grease a standard sized cake tin, with coconut oil or butter.
Start by making the caramel sauce. In a saucepan over medium heat, combine all the ingredients, and bring to a soft boil.
Turn the heat down to low, and simmer for 15-20 minutes, or until the caramel coats the back of a spoon. Stir often towards the end as it can burn easily. Remove from the heat, and pour through a sieve to remove the rosemary.
Combine all cake ingredients in a bowl, and mix until combined.
Scrape the batter in to the prepared tin, and smooth out evenly.
Arrange the pears on top, allowing them to overlap if you like. Sprinkle the additional sugar over the pears.
Bake for 40-45 minutes, or until a skewer inserted in to the middle of the cake comes out clean.
Once the cake is ready, remove from the oven and allow cool in the pan for about 10 minutes, and then carefully turn out onto a wire rack to finish cooling.
Drizzle the caramel sauce over the top.
Will keep for up to 4 days in an airtight container.
Beautiful photography by Julz Glover.