Beetroot recipes

Harissa-roasted lamb with pomegranate and minted beetroot

1 1/2 hours

Cheesecake recipes

Pomegranate studded no-bake cheesecake with a coconut crust

30 minutes

Citrus recipes

Marianas buttermilk cake with clementines

45 minutes

Broccoli recipes

Seared kabeljou with curried noodles and apricot sauce

10 minutes

Bright green rocket-and-almond pesto

Afternoon tea

Sweet onion marmalade and goats cheese tartlets

15 minutes

Breakfast recipes

Baked tomato relish with crispy fried eggs

20 minutes

Polenta recipes

Herbed tomato mince with cheesy polenta

1 hour

Chilli recipes

Coconut, chilli and ginger mussels

10 minutes

Cake recipes

Pear-and-ginger yoghurt cake

By Hannah Lewry

Serves 8

Difficulty Medium

Prep Time 25 minutes

Cooking Time 1 hour

Ingredients

2 small ripe pears, halved, peeled and cored
2 cups water
470 g caster sugar
220 g butter, softened
1½ T ground ginger
3 free-range eggs, beaten
225 g flour, sifted
3 T milk
250 g thick full-cream Greek yoghurt, plus extra for serving
1 t baking powder
Light brown sugar, for sprinkling
Mascarpone, for serving

Method

Preheat the oven to 170°C.

Grease 4 x 11 cm springform cake tins and line the bases with baking paper. (Alternatively use one tin and bake four times to make four cakes, or use a larger cake tin to make a large cake).

Poach the pears in the water and 220 g caster sugar until tender but firm – about 5 minutes. Drain the pears and pat dry using kitchen paper. Set aside.

Cream the butter and remaining caster sugar until light and fluffy, then add the ground ginger and beaten eggs, a little at a time, beating after each addition to combine. Add half the flour and the milk, then add half the yoghurt and mix to incorporate. Add the remaining yoghurt, flour and baking powder and mix.

Divide the mixture between the tins and place on a baking tray. Bake for 15 minutes, then place a pear half on each cake, sprinkle with brown sugar and bake for 45 to 50 minutes, or until golden and a skewer inserted comes out clean. Leave to cool in the tins and serve with mascarpone folded into Greek yoghurt.

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