Pear and Ginger Cake

I think you’ll love this easy recipe!
The cake tastes great and is naturally gluten & dairy free.  
If you look closely at the ingredients you’ll see this cake is really healthy & contains prebiotics & anti-inflammatory oils, so it doubles as not only a gorgeous tasting cake but good for your gut & mood health too! 

For the Nut Cake:
3 - 4 small ripe pears (if large or unripe pre-cook a little)
3 eggs (or if vegan, 3 tbs psyllium husks)
4 heaped tsp ground ginger or 6 heaped tsp freshly grated ginger
⅓ cup/80mls extra virgin olive oil
½ cup/75g coconut sugar or regular sugar, amount depends on your taste 
50g oat flour or buckwheat flour (or if you can tolerate gluten then spelt or wholewheat flour)
150g ground nuts, such as raw almonds or mixed nuts
For the Crunchy Topping:
1 handful raw almonds, roughly chopped
1 tsp honey
1 tsp extra virgin olive oil 

Set your oven to 180c.
In a large bowl, mix together the eggs, ginger, oil & sugar. Add the flour & ground nuts, mix together well to form a batter.
If your pears are really ripe or particularly small then peel each pear, leaving the stalks on (if not ripe then pre-cook a little).
Cut a thin section off at the base of each pear so they will stand upright in the cake tin.
Line a loaf tin with baking paper & put a thin layer of cake mixture into the base. Then place the pears, standing upright, onto this layer. Pour the remaining cake batter around the pears.
Mix the chopped almonds with 1 teaspoon honey & 1 teaspoon oil, then scatter over the top of the cake mix.
Pop the cake into the oven for 30 minutes until cooked. Use a cake skewer to check it is cooked in the center, then leave to cool for a bit in the tin before cutting.
Note:
Once you have some ripe pears in your kitchen then it’s so easy. You can even swap out the pears for any other fruit depending on the season; I like to use fresh plums in Summer.
I think the cake tastes even better the following day, see what you think.