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Preheat oven to 180°C and line a 22cm cake tin with baking paper.
In a large bowl, beat together butter, the first measure of yogurt, honey, vanilla and eggs.
Sift in flour, baking powder, baking soda, salt and spices and fold together until just combined. Take care not to overmix the batter or the cake will become tough.
Carefully add the slices of pear, mix gently then pour batter into the prepared tin.
Bake the cake for around 50 minutes or until a skewer inserted in the center comes out clean. Remove from the oven and allow to cool in the tin for 15 minutes. Remove cake from the tin and place on a wire rack to cool completely.
To make the labneh icing, line a strainer or sieve with a clean fabric cloth or muslin and place on top of a bowl. Pour the second measure of yogurt onto the cloth and leave to strain in the fridge for 4 hours or overnight.
Spread the labneh icing over the cake and decorate with chopped pistachio nuts before serving.
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