Makes 12-14

Ingredients

• Cake tray and cases
• 140g unsalted butter, room temp
• 3 tbsp agave nectar *
• 2 eggs
• 1 fresh vanilla pod *
• 2 medium sized pears, peeled and finely diced
• 100g self raising flour *
• 100g ground almonds *
• 1 tsp ground ginger *
• 1 tsp cinnamon *
• 1 tsp baking powder
• pinch of salt
• 45g crystallised ginger * finely chopped

* Available at Holland & Barrett

Method

Step 1 Pre-heat your oven to 160c. Step 2 In a bowl whisk together the butter, agave nectar and eggs. Step 3 Then using a wooden spoon fold in in the sifted flour, ground almonds, vanilla seeds, ground ginger, cinnamon, baking powder and salt. Step 4 The pears need to be peeled and very finely diced; I recommend using a julienne slicer which makes quick work of this. Step 5 Before adding to the mixture, gather the diced pears in your hands and squeeze out the juice. Then fold in the pears and crystallised ginger. Step 6 Spoon into your cake cases, giving the tray a few taps on the counter to even the mix out before baking them for 20 minutes or until a tooth pick pricked into the centre of a cake comes out clean. Original recipe: http://girleatsworld.co.uk/lowsugarpearandgingercakes/ Follow her on social media: https://www.facebook.com/jogirleatsworld https://twitter.com/jogirleatsworld https://www.instagram.com/jogirleatsworld/