By Meeta K. Wolff

Prep Time: 30 minutes

Total Time: 60 minutes

Serves 10

Ingredients

  • 30 g breadcrumbs
  • 50 g butter, melted
  • 100g whole milk
  • ½ teaspoon saffron - plus more for serving
  • 3 small pears, peeled, cored and cut into bitesize pieces
  • a squeeze of lemon juice
  • 325 g granulated sugar
  • 4 eggs
  • 300 g all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla paste
  • pinch of salt
  • 50 g Greek yogurt - plus more for serving
  • icing sugar for dusting

Method

  1. Preheat the oven to 180 degrees C and position a rack in the middle. Brush a 25 cm bundt pan with some of the melted butter then generously sprinkle the oan with the breadcrumbs, tipping out any excess
  2. Add the melted butter to the milk and sprinkle the saffron into the mixture. Stir to combine and allow to infuse. Set aside.
  3. Add a squeeze of lemon juice to the pears to avoid them getting brown - set aside.
  4. In a mixing bowl of a standmixer and using the ballom whisk, beat the sugar and eggs until thick, light and fluffy. Mix the remaining dry ingredients together and sift into the egg mixture. Fold the mixture with a spatula until incorporated.
  5. Add the Greek yougurt and saffron-milk and fold gently until completely combined. Pour the batter into the buttered bundt pan. Add the pieces of pear.
  6. Bake the cake for approx. 30 to 35 minutes in the oven or until a skewer inserted into the middle of the cake comes out clean. Leave to cool in the pan, then turn out onto a serving dish or étagère. Dust with icing sugar and serve the slices with a mix of extra Greek yogurt and saffron.