Pear, Chocolate & Ginger Cake

120g unsalted butter, softened

80g dark brown suger

80g apple puree

2 eggs

1 tsp vanilla extract

100g wholemeal spelt flour

75g ground almonds

1 tsp baking powder

half tsp bicarbonate of soda

3 tsp ground ginger

sea salt flakes

small handful of dark chocolate pieces

2 conference pears, peeled and quartered

1 tbsp pumpkin seeds

1 tbsp demerara sugar

20cm round cake tin

Preheat the oven to 200°C. Line a 20cm round cake tin with greaseproof paper. Put the butter, sugar, apple puree, eggs and vanilla into and bowl and mix until combined. Fold in the flour, ground almonds, baking powder, bicarbonate of soda, ginger, salt and chocolate pieces.

Pour the mixture into the prepared tin, evenly space the pears across the top of the cake and press in gently. Sprinkle the pumpkin seeds and demerara sugar on top. Bake in the oven for 40 - 45 minutes until golden brown, insert a skewer into the cake, this should come out clean.

Take out of the oven and leave to cool for 10 minutes before removing from the tin and placing on a wire rack.