Method:
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Preheat the oven to 175C / 350F, then grease and line a 9-inch loaf tin with some plant-based butter and baking parchment.
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Using a handheld electric whisk or a freestanding electric mixer with the paddle attachment, cream together the butter and sugar until the mixture is soft and fluffy.
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Add the plant-based whole egg alternative and the vanilla essence to your mixture and mix again.
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Add the plain flour, ground almonds and baking powder to your bowl and use a spatula to mix together until just incorporated and still a little craggy.
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Mix in our Natural Yoghurt and then gently fold in the raspberries.
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Pour the batter into the prepared loaf tin and add the sliced pear to the top. Sprinkle the flaked almonds over your loaf cake then place in the oven and bake for 60-70 minutes, until the sponge is firm and golden on top, and a skewer inserted into the centre of the cake comes out clean.
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Leave to cool for 15 minutes in the tin, before removing your loaf cake using your parchment sling.
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Allow to cool on a wire rack completely before slicing and serving with an extra large dollop of our Natural Yoghurt and some more fresh raspberries.
