Ingredients:

• 3 pears, de-cored and cubed
• 60ml honey
• 85g buckwheat flour
• 80g polenta
• 80g ground almonds
• 1.5 tsp baking powder
• 2 tbsp light brown sugar
• 1 tsp vanilla extract
• Zest of 1 lemon
• 125ml extra virgin olive oil
• 3 tbsp psyllium husk + 8 tbsp water

To top:

• 1 pear, sliced
• Toasted almond flakes
• Drizzle of honey
• Sea salt

Preheat oven to 160 degrees and line a 23cm cake tin with baking parchment. 

Heat two tbsp honey with one tbsp oil in a pan over a medium heat, add the cubed pear and cook for a few minutes until coated and golden, stirring occasionally. Remove from heat and set aside. 

Prepare the psyllium eggs by adding the psyllium husk and water to a bowl and set aside to bind. Place all other ingredients, except extra virgin olive oil, into a blender and blitz until combined. Slowly add the oil to the mixture and continue blending on a low setting. Finally, add the psyllium eggs and blitz for the final time.

Transfer the cake dough to a large mixing bowl and carefully fold in the cubed, caramelised pears. It may seem like there’s a lot of pear at this point but don't worry, it is a pear cake after all!

Pour mixture into cake tin and top with sliced pear and toasted almond flakes. Finish with a drizzle of honey (however sweet you’d like it) and bake for 40 to 45 minutes.

If like me you like your sweet and salty hit, try adding a sprinkle of sea salt just before eating…otherwise, enjoy with a mug of coffee on a rainy afternoon!

Nb: Cover with baking parchment during baking if the pear starts to brown too much.