Pears are in season in May which means the price comes down and they are the most deliciously juicy and sweet. While we love eating them on their own they also make a lovely addition to baked goods.
They go perfectly in this Pear, Yoghurt and Vanilla slice cake which is a great addition to the lunchbox. Freezer friendly as well means you can freeze individual portions and place into the lunchbox as needed.
Note: I have used normal self raising and wholemeal self raising. You can switch the wholemeal for all normal self raising but not the other way around as it will be too dense.
125gm Butter, softened
1/2 Cup Raw Sugar
3/4 Cup Natural Greek Yoghurt
1 Tbs Vanilla Essence
1/2 Cup Milk
1 Cup Self Raising Flour
1/2 Cup Wholemeal Self Raising Flour
1/2 Cup Desiccated Coconut
1 Large Pear, cored and diced (reserve some to slice into pieces for the top)
LET’S PUT IT ALL TOGETHER
1. Place the first six ingredients into the bowl of a food processor, blender or stand mixer and mix until combined.
2. Add the flours and coconut and mix until just combined, add the diced pear and give a final mix. Spoon into a lined 20cm x 20cm baking pan, place some pear pieces on top to decorate. Place into a 180 degree Celsius oven and bake for 25 minutes or until lightly golden and it bounces back when touched.
Allow to cool before slicing into 16 squares.
Store in an airtight container in the fridge for up to 7 days.
Freezer friendly: Place portions into a freezer safe container or ziplock bags and freezer for up to 3 months. When ready to eat, remove from the freezer and allow to defrost.