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)
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
Preheat the oven to 180C (fan bake 160C). Grease and line a 22cm cake tin or loaf tin with baking paper.
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.
Place chopped dates into a jug. Cover with boiling water and set aside.
In a large mixing bowl combine the flour, ground almonds, spices, baking powder and soda, and salt. Use a whisk to combine.
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.
Bake for 35-40 minutes until an inserted skewer comes out clean.
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.