Preparation time 10 minutes
Cooking time 45–50 minutes
100 ml (3½ fl oz) groundnut oil
125 g (4 oz) fat-free natural yogurt
1 teaspoon vanilla extract
175 g (6 oz) golden caster sugar
225 g (7½ oz) wholemeal flour
50 g (2 oz) ground almonds
2 teaspoons baking powder
pinch of salt
3 eggs, lightly beaten
75 g (3 oz) plain dark chocolate chips
1 large firm, ripe Comice pear, peeled, cored and coarsely grated
100 g (3½ oz) whole blanched almonds (optional)
Beat together the oil, yogurt, vanilla extract, sugar, flour, ground almonds,
baking powder and pinch of salt in a large bowl. Add the eggs, one by one,
beating well after each addition.
Fold in the chocolate chips and pear and spoon into a deep, round 20 cm (8 inch)
nonstick cake tin. Arrange the blanched almonds over the top of the cake, if
Place in a preheated oven, 180°C (350°F), Gas Mark 4, for 45–50 minutes or
until the cake is risen, golden and firm to the touch.
Leave to cool for 15 minutes in the tin, then remove from the tin and cool
completely on a wire rack. Serve in thick wedges with dollops of half-fat crème
fraîche, if liked.
For lime & blueberry yogurt cake, make as above, replacing the vanilla extract
with the grated rind of 1 lime and the pear with 125 g (4 oz) blueberries. Omit the chocolate chips and blanched almonds. Scatter 2 tablespoons grated coconut over the top before baking. Bake as above.