I'm Mikhaela.

I quit sugar five years ago when I was pregnant with my first son. It was making me fat, sick, lethargic and miserable. It was hard, but I got there and the reward has been incredible. For me and my family.

This is a personal blog. A place that I share #refinedsugarfree recipes and other family favourites.

Thanks for stopping by.


Pear and Vanilla Yoghurt Cake

Pear and Vanilla Yoghurt Cake

A real treat this was. And it looked so pretty too. Make this cake when you're having visitors over for tea. Or if you have a very big family. Or if you have a small family that doesn't allow a cake to last a day. Because this cake is best enjoyed the day you bake it.

Pears are one of my favourite fruits. In salad, on a cheese platter, baked with or just plain.  I am definitely one of "those people" that prefer a crunchier pear when eaten straight from the fruit bowl.

With this cake though, the firm but delicate texture the pears have when you bite into your first piece will leave you wanting more. They are beautifully sweet without being over the top and the cake/fruit content compliment each other.

Let me know how you go

Mikhaela X


To prepare the pear:

  • 2 pears, halved (I use peckham or josephine)
  • 2 cinnamon quills
  • 2 cardamom pods
  • 2 tbs honey (optional)
  • juice and rind of one small lemon
  • seeds of one vanilla bean

Place pears (skin side down) and all above ingredients into a non stick pot, turn to low/med heat and place the lid on allowing a little air to escape. Leave to slowly cook for 25-30 minutes. Turn off, remove the lid and allow to cool completely while you make the cake mix

To make the cake mix:

  • 3 free range eggs
  • 1/2 cup rice malt syrup
  • 100 grams unsalted butter, soft
  • 1 cup full fat greek yoghurt
  • 1/2 cup almond meal
  • 2 tsp ground cinnamon
  • 1 1/2 cups plain spelt flour (wholemeal if you can)
  • 1/2 tsp bi carb
  • 1 tsp baking powder


1. Pre heat oven to 180 C. Line a round cake tin with baking paper and grease with butter.

2. Beat the eggs and rice malt syrup in an electric mixer on medium for 3 minutes or until pale and fluffy. Add the butter and beat for 1 more minute

3. Fold in the yoghurt, almond meal, cinnamon, flour, bi carb and baking powder.

4. Take the pre prepared pears (leave the left over juices from the pot for later) and place flesh side down on the bottom of the spring form cake tin.

5. Pour the cake mixture over the pears. Using a spatula, smooth over cake mix.

6. Place in the oven for approx 40 minutes or until a skewer comes out clean. (skewer into the cake mix, not the pear)

7. Allow to cool in tin for 5 minutes before turning out onto a wire rack.

8. Using a skewer poke around 10 holes into the cake and pour the juice from the pears over whilst still warm.

Eat within 48 hours for best reviews :)


Moist Passionfruit Yoghurt Cake with Lemon Syrup

Moist Passionfruit Yoghurt Cake with Lemon Syrup

Lemon and Fig Power Bars

Lemon and Fig Power Bars