2 large eggs
1/2 cup of caster (superfine) sugar
3/4 cup of olive oil
1 cup of greek yoghurt
2 cups of self-raising flour
1 teaspoon of baking powder
pinch of salt
200 grams (7 oz) of fresh or frozen raspberries
2 large pears, peeled & sliced
The perfect cake for morning or afternoon tea!
Pairs well with …..
creme fraiche or whipped cream
Hints and Tips
You can replace raspberries with blueberries or mixed berries.
Pre heat the oven to 180C (350F) degrees.
Grease and line with baking paper (parchment) a 22 cm (7 “) baking tin.
In a MixMaster or food processor, whisk together the eggs and sugar for 3 minutes or until they are pale and a creamy consistency.
Add the olive oil and yoghurt and process again so everything is well combined.
Add the flour, baking powder and salt and mix again until you have a smooth batter.
Remove the batter from the MixMaster/food processor and pour into a bowl and gently fold through the raspberries.
Pour the mixture into the prepared baking tin. Place pear slices on top.
Bake for 40-45 minutes or until skew comes out clean.
Place cake on a wire rack to cool completely before serving.