Pear-banana cake

Ingredients for 1 servings:

• 2 m.-sized pear(s)
• 2 m.-sized banana(s)
• 5 m.-sized eggs
• 160 g margarine
• 160 g natural yogurt
• 25 g vanilla sugar, alternatively 3 packs of 8 g each
• 125 g sugar
• 240 g flour
• 2 tsp, heaped baking powder
• ½ tsp baking soda
• Fat, for the shape
• Breadcrumbs, for the mold
• Walnuts, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

moist loaf cake for the 1.5 liter tin

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Peel the fruit and dice it. Briefly beat the eggs in a bowl with a hand mixer, then add the margarine, vanilla sugar, sugar, and yogurt and beat until fluffy. Mix the flour, baking powder, and baking soda in a bowl and stir a tablespoon at a time into the margarine and sugar mixture. Then fold the fruit into the batter. Grease a loaf pan with a little margarine and sprinkle with breadcrumbs. Now pour in the batter and sprinkle with chopped walnuts. Bake for about 40 minutes on the middle rack. The cake will be beautifully browned with a crispy crust—this is intentional, as it’s very moist on the inside. If it starts to get too dark towards the end of the baking time, simply cover with aluminum foil. It should cool completely before removing it from the pan.