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