Walnut and pear cake
2 cups flour
1 ½ cups ground walnuts
1 cup sugar
250 g yoghurt
1 teaspoon baking soda
120 ml melted butter
1 cup ripe but firm pears, diced
4-5 drops of pear aroma
Pear jelly (or apple jelly)
Whisk the yogurt with the sugar in a bowl. When the latter melts, stir in the baking soda and let rise. Gradually pour in the melted butter and beat until smooth. Then add the sifted flour and half of the ground walnuts.
Pour half the batter into a buttered baking dish. Spread over evenly the diced pears, wrapped before that in 1 tablespoon flour and 1 tablespoon sugar. Cover with rest of batter. Smooth.
Bake at 180°C for 30 minutes. When the cake has risen and is firm when pressed down, briefly remove the dish from the oven. Spread over the pear jelly and sprinkle with the remaining walnuts. Continue baking for another 15-20 minutes.
Cool completely before cutting and serving the pear cake.