Ingredients

• ³⁄₄ cup (120g) dried dates, roughly chopped
• 1 cup (140g) standard white flour (can use gluten-free)
• ¹⁄₂ cup (50g) ground almonds or hazelnuts (or use ¹⁄₃ cup extra flour)
• 1 tsp ground ginger
• 1 tsp cinnamon
• ¹⁄₂ tsp baking soda
• 1 tsp mixed spice
• 1tsp baking powder
• Pinch of salt
• 100ml olive oil or 100g melted butter (cooled)
• 3 eggs
• ¹⁄₃ cup (50g) brown sugar, packed
• 3 tbsp voghurt (or milk with a squeeze of lemon)
• 2 pears (about 400g), peeled and cut into 1-2cm pieces

Method

1. Preheat the oven to 180C (fan bake 160C). Grease and line a 22cm cake tin or loaf tin with baking paper.
2. If you would like to achieve a "rustic creased" look on the outside of the cake, scrunch up a square of baking paper then flatten out and press into the tin ready for the batter.
3. Place chopped dates into a jug. Cover with boiling water and set aside.
4. In a large mixing bowl combine the flour, ground almonds, spices, baking powder and soda, and salt. Use a whisk to combine.
5. In another bowl whisk together the wet ingredients: olive oil/butter, eggs, sugar, and yoghurt. Drain the dates well in a sieve then add to the flour mix along with the pear and wet ingredients. Use a spatula to fold together until just combined then pour into the prepared tin.
6. Bake for 35-40 minutes until an inserted skewer comes out clean.
7. Cool in the tin for 5 minutes then transfer to a cooling rack. Serve warm or cold. Store the cake in an airtight container and consume within 3 days.

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