INGREDIENTS

•​​ 175g unsalted butter, softened, plus extra to grease
•​​ 150g light brown soft sugar
•​​ 3 Free Range Eggs
•​​ 150g self-raising flour
•​​ 100g ground almonds
•​​ 1 tsp ground cinnamon
•​​ ½ tsp fine salt
•​​ 3 Conference Pears, peeled, cored and cut into 2cm chunks
•​​ 2½-3 tbsp icing sugar
•​​ 1-2 drops of Almond Extract
•​​ 1 tbsp toasted flaked almonds

Preheat the oven to 160˚C, gas mark 3; grease and line your loaf tin with baking parchment. Using electric beaters, beat the butter and sugar in a large mixing bowl for 3-4 minutes until light and fluffy. Beat in the eggs one at a time. Mix the flour, almonds, cinnamon and salt in a bowl, then beat into the batter until just combined. Reserve a handful of the chopped pears and stir the rest into the batter.

Tip into the prepared tin, level out the top, then scatter the remaining pear on top and bake for 1 hour 15 minutes- 1 hour 20 minutes, until a skewer inserted into the centre comes out clean. Leave to cool completely in the loaf tin.

Mix the icing sugar with 1-2 tsp water and the almond extract. Drizzle over the cake, scatter with the flaked almonds and serve.

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