Pear, ginger and chocolate are a marriage made in heaven and they are combined here in a moist and sticky cake, made from almonds. Don't be afraid of the fat in the almonds - this is the good kind of fat, which when eaten in moderation, helps to lower bad cholesterol and keep us full for longer. This cake provides protein, fibre and anti-inflammatory benefits, without compromising one bit on taste!
Makes 8-9 slices
200g coconut or olive oil (not extra virgin)
5 eggs, whisked
5 tbs maple syrup
250g ground almonds
1 tsp baking powder
2 tsps ground ginger
3 balls stem ginger, chopped finely
2 large pears, chopped in to bitesize pieces
1 large pear sliced
60g dark chocolate (minimum 70% cocoa)
Pre-heat the oven to 180 degrees C/360 degrees F.
In a large bowl stir together the oil, eggs, maple syrup, almonds, baking powder and ground ginger. Fold in the stem ginger and chopped pear.
Pour the mixture into a 20x20cm cake tray and then arrange the sliced pear on the top. Bake in the middle of the oven for 40 minutes.