Macros per serve
Carbs: 30.99
Protein: 4.36
Fat: 5.24
Ingredients
16 servings- 10g Baking Powder
- 65g Brown Sugar
- 80g Butter
- 175g Caster Sugar
- 180g Plain Non-Fat 0% Greek Yoghurt
- 20g Cinnamon
- 3 Eggs
- 350g Pear
- 240g Whole Wheat Flour
Method
- Heat oven to 180 degrees Celsius and lightly grease a long / loaf cake tin.
- In a mixer combine butter and sugar and beat well until creamy and light in colour.
- Add one egg at a time and beat into the mixture. Sift the flower and baking powder into the mixture and stir.
- Add the yoghurt, cinnamon and chopped pear (skin included).
- Pour the mixture into the tin and sprinkle with cinnamon or cinnamon sugar before putting into the over.
- Place in oven for 40-45 mins and place a skewer into it to see if cooked (should come out clean).
- Turn out onto cake rack and cool. Serve with a cup of chai or chamomile tea.

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