Ingredients
DF, GF options 
15 minutes preparation time + 1 hour 5 minutes baking time (plus cooling time) 
12 Cake
- 250ml (1 cup) extra virgin olive oil
- 1 cup raw cane sugar
- 1 tablespoon vanilla extract or vanilla bean paste
- 3 eggs
- 1 teaspoon ground cinnamon
- 2 cups plain all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon bi-carb soda
- 1/2 teaspoon salt
- 2 firm pears, cored and cut into small 1cm pieces
- 150g dark chocolate, finely chopped
Caramelised pecan topping
- 1/2 cup pecans, roughly chopped
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon extra virgin olive oil
- Pinch of flakey sea salt
Method
- Preheat your oven to 160°C/320°F.
- Grease and line a 23cm/9inch round springform cake tin then set aside.
- In a large mixing bowl whisk together the olive oil and sugar.
- Add the vanilla, eggs, and cinnamon, and whisk well to combine.
- Now add the flour, baking powder, bi-carb soda, and salt, and fold together until almost combined.
- Add the chopped pears and dark chocolate and fold together to combine.
- Pour the mixture into the prepared cake tin and set aside.
- In a small bowl combine the pecans, brown sugar, cinnamon, olive oil, and salt.
- Mix well and then sprinkle over the cake batter.
- Bake the cake at 160°C/320°F for 1 hour and 5 minutes.
- Remove from the oven and allow to cool before removing from the tin.
- Serve warm, at room temperature, or store the cake in the fridge and serve cold.
Notes: For a gluten-free option use a gluten-free baking blend flour that can be used in a 1:1 ratio to plain/all-purpose flour.
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