Pear and Ginger Cake with Chocolate Drizzle

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

1 hour


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.