- For the batter; use a whisk to mix the two types of flour with 1/2 tsp cinnamon, 2 tbsp of starch, baking powder and cane sugar.
- In another bowl, whisk 120 ml rapeseed oil and the Joya Organic Pure. Put everything to one side. Preheat the oven to 180°C.
- Line a 24 cm springform tin with baking paper. Peel and core the pears and cut into quarters. Stew them with a little water and some vanilla sugar in a covered pan until soft – they should still be firm to the bite and should not disintegrate.
- Leave half a pear in the pan and stew until soft, then mash. Put the rest of the pears to one side. Now beat the mashed pear into the Joya Organic Pure-rapeseed oil mixture. Add the liquid mixture to the flour mixture. Then add mineral water and fold in quickly with a spoon.
- Pour the batter into the tin. For the cream; whisk the Vanilla Yogurt Alternative with the remaining ingredients (sugar, cinnamon, lemon zest, rapeseed oil, starch) until everything is evenly distributed.
- Then very carefully put this mixture on top of the batter and smooth it out. Cut the pears into small cubes and spread evenly on top of the “yogurt” layer, pressing lightly. Bake for 60 minutes.
- The batter will rise at the sides and form an edge, creating a “yogurt” filling in the middle. Leave the cake to cool completely (at best, overnight – the Yogurt Alternative needs to solidify), then beat the soy cream until stiff, spread it on top and smooth out. Sprinkle with cinnamon and decorate with roasted almond flakes.
We would like to thank Daniela Lais for this great pear cake recipe.