EGGLESS PEAR AND BLUEBERRY CAKE
- 1 + ½ cup all purpose flour (maida)
- 1 tsp baking powder
- a pinch of salt
- 1 tsp cinnamon powder
- ¼ tsp ginger powder
- 2 table spoons custard powder
- 1 cup castor sugar
- 1 cup butter, softened
- 1 tsp vanilla extract
- 1 cup Greek yogurt or curd hung overnight/ 2 eggs
- ¼ cup milk
- 2 pears sliced
- ½ cup fresh blueberries
- Prepare a 9″ tart pan by brushing it with butter.
- Pre-heat the oven to 180C.
- In a bowl combine flour, salt, baking powder, cinnamon powder, ginger powder and custard powder.
- In a separate bowl, beat butter, sugar and vanilla extract until light and fluffy.
- Add the yogurt/ eggs. Mix in the milk.
- Combine both dry and wet ingredients and mix only until well combined. Do not over mix. The batter will be very thick.
- Trasfer the batter to the tart tin. Place the pear slices and blueberries on top.
- Bake at 180C for 30 minutes or until a toothpick inserted into the center comes out clean.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/pear-and-blueberry-cake/
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