Yoghurt Cake With Sangria Poached Pears

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Ingredients for 8 servings

280 g of Greek Yoghurt

220 g of raw caster sugar

80 ml of olive oil

2 eggs

150 g of plain flour

100 g of almond meal

1 tsp of baking soda

1½ tsp of baking powder

finely grated zest of 1 lemon

finely grated zest of 1 orange

300 ml of red wine

4 firm, but ripe pears, peeled and quartered

⅓ cup of sugar

½ vanilla bean, split and seeds scraped

peeled rind of ½ a lemon

peeled rind of ½ an orange

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