Strawberries and pear yoghurt cake

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215 g plain flour, sifted
2 tsp baking powder
1/2 tsp salt
500 g yogurt
300 ml sour cream
215 g castor sugar
3 extra-large eggs
3 Tsp grated lemon zest
1/2 Tsp vanilla essence
1/2 cup vegetables oil
125 g strawberries
1 medium Packham pear, cut into cubed


Preheat the oven to 180 deg C. Grease and flour the ring pan.

Sift together  flour, baking powder, and salt into a bowl. Using electric blender, blend together  yogurt, sour cream, sugar, eggs, lemon zest, vanilla, and oil.

Slowly blend the dry ingredients ( a ladle at a time) into the wet ingredients. Mix in the strawberries and pear. Fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 60 minutes, or until a cake tester placed in the center of the loaf comes out clean.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a plate.