Spelt pancakes with rhubarb
Make some spelt pancakes and finish with a vibrant rhubarb, orange, almonds and crème fraîche topping. Enjoy for dessert or a decadent weekend brunch
Pear & yogurt spelt cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 10 - 12
Skip to ingredients
- 125ml sunflower oilplus extra for the tin
- 3 pears
- 200g Greek-style yogurtplus extra to serve
- 3 eggs
- 175g golden caster sugar
- 275g light or dark spelt flour
- 2 tsp baking powder
- ½ tsp ground cinnamon
- 2 tbsp honeyplus extra to serve (optional)
Nutrition: Per serving (12)
- kcal302
- fat14g
- saturates3g
- carbs36g
- sugars23g
- fibre3g
- protein5g
- salt0.3g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Oil a round 20cm cake tin and line the base with baking parchment. Peel the pears, reserving the peel, then cut in half lengthways, trim the tops and, using a teaspoon, scoop out the core. Put the peel in a food processor, blitz until finely chopped, then tip into a jug. Mix in the yogurt, eggs, oil and a pinch of salt, then set aside.
step 2
In a large bowl, combine the sugar, flour, baking powder and cinnamon. Pour the wet mix into the dry and whisk well to ensure there are no dry patches. Pour the batter into the tin and arrange the pears on top, cut-side down, pressing lightly into the batter. Bake for 55-60 mins until golden and a skewer inserted into the middle comes out clean. If the cake turns brown too quickly, cover with foil.
step 3
Leave to cool in the tin for 10 mins. Heat the honey over a low heat or in a microwave until loose and runny, then brush over the cake. Will keep for up to three days in the fridge. Serve in slices with more Greek yogurt and a drizzle of extra honey, if you like.
