Pear, apricot and nutmeg cake

• 2/3 cup light olive oil
• 190 g muscavado sugar
• 2 free-range eggs, lightly beaten
• 95 g nutty-wheat flour
• 95 g oat flour
• 2 t bicarbonate of soda
• 1 t grated nutmeg
• 100 g dried pears and apricots, diced
For the apricot-and-honey glaze, combine
• 1 vanilla pod, seeds removed
• 1/3 cup honey
• 100 g dried pears and apricots, thinly sliced
• ½ t grated nutmeg

Preheat the oven to 180°C.

Grease a medium-sized loaf tin.

Whisk the oil and Muscovado sugar together until thoroughly combined. Whisk in the eggs, one at a time, and mix until combined.

Add the nutty wheat and oat flours, bicarbonate of soda and nutmeg. Stir with a wooden spoon until combined.

Finally, fold through the dried pear and apricot and
pour the mixture into the prepared tin.

Bake for 50 to 55 minutes, or until a skewer comes out clean. Leave to cool in the tin before unmoulding.

Serve drizzled with the apricot and-honey glaze.