Pear and yoghurt slice
½ cup raw sugar
¾ cup natural Greek yoghurt
1 tbsp vanilla essence
½ cup reduced-fat milk
1 cup self-raising flour
½ cup wholemeal self-raising flour
½ cup desiccated coconut
1 400g tin pear slices in natural juice, drained
Preheat the oven to 180°C. Grease and line a 20cm x 20cm square baking tin.
Place the first six ingredients into the bowl of a food processor, blender or stand mixer and mix until combined. Add the flours and coconut and mix until just combined. Dice half of the pear slices, add to the batter and mix through.
Spoon into the baking tin. Arrange the remaining pear slices on top to decorate. Bake for 25 minutes until golden and cake bounces back when touched. Allow to cool and then slice.
- Store in an airtight container in the fridge for up to 7 days or freeze portions in a freezer safe container or freezer bags for up to 3 months.