Yogurt and Poppy Seed Cake with Pears
·Oat base
Pour milk over the fine oats (or ground oats), add chicory syrup and cinnamon, and let them soak and swell for at least 20 minutes.
Cooking the poppy seeds
Heat the same amount of milk and stir in the ground poppy seeds, then simmer briefly until thickened. Sweeten with chicory syrup (or honey, if you prefer) and flavour with cinnamon or gingerbread spice, if you like.
Let it cool briefly
Set aside to cool slightly.
Yogurt layer
Whisk the Greek yogurt together with the egg, sugar and vanilla custard powder (you can also add a little vanilla).
Preparing the pears
Slice the pears (there's no need to peel them if you don't mind the skins) and toss with a little rum and cinnamon.
Layering
Spread the oat base evenly into a cake tin lined with baking paper, add the poppy seed layer, then the yogurt layer, and arrange the pears on top.
Baking
Finally, sprinkle with flaked almonds and bake in a preheated oven at 180°C for about 30 minutes, until golden.