Chrissi's spelt and pear cake

Ingredients for 1 servings:

• 300 g wholemeal spelt flour
• 200 g spelt flour type 630
• 1 pack of cream of tartar baking powder
• 1 pinch of salt
• 300 g yogurt, 1.5%
• 3 tbsp oil, tasteless
• 4 eggs, size M
• 300 g agave syrup
• 1 tsp Bourbon vanilla powder
• 750 g pear(s), halved, canned or preserved
• 2 tbsp maple syrup
• 2 tbsp pear juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW-compatible – light and juicy, with a high whole grain content

In a bowl, whisk together the flours, cream of tartar, and salt. In a second bowl, thoroughly mix the yogurt, oil, eggs, agave syrup, and bourbon vanilla powder. Add the flour mixture and make a batter. Drain the pear halves, reserving the juice (I used homemade vanilla pears for this recipe, which were canned with 100g of raw cane sugar, 1 liter of water, and 2kg of fruit). Tip: You can certainly use fresh pears too! However, after peeling them, sprinkle them briefly with a little lemon juice to prevent them from turning brown. Now cut four of the pear halves into small cubes and briefly stir them into the batter with a spatula. Pour the batter onto a baking sheet sprayed with baking spray and smooth the surface. Top with the remaining pear halves. Bake in a preheated oven at 175°C (top/bottom heat) on the middle rack for about 35 minutes. After 30 minutes, feel free to do the toothpick test! If nothing sticks to the wooden toothpick, the cake is done and needs to be removed from the oven. After baking, place the baking sheet on a wire rack and immediately brush the surface with a mixture of maple syrup and pear juice. The cake is very light and moist and, in my opinion, tastes even better the second day. It’s also sure to be delicious with cherries, peaches, or apricots. Total: 69 points / 3.5 points per slice for 20 slices.