- ¾ cup sunflower oil
- 190 g treacle sugar
- 2 large free-range eggs, slightly beaten
- 190 g Nutty Wheat wholewheat flour
- 1 t bicarbonate of soda
- ½ t nutmeg, grated
- 2 T fresh ginger, grated
- 1 t ground ginger
- 3 fresh pears, washed, cored and cut into chunks (do not peel)
Preheat the oven to 160°C. Grease and dust a 22 cm cake tin with flour and line with baking paper.
Whisk the oil and sugar together until well combined. Gradually whisk in the eggs.
Stir in the flour, bicarbonate of soda, spices and pears and mix well.
Pour the batter into the tin and smooth the top.
Bake for 50–60 minutes, or until a skewer comes out clean. Cool completely in the tin, then turn out.
Cook's note: "My mom is a pastry chef so everything she bakes is amazing every time! This is probably why I have such a fear of baking because my baked goods never taste or look like hers! This cake is one of my favourites because it isn't the most beautiful cake you have ever seen, but it is definitely one of the most delicious and nostalgic – perfect with a cup of tea, a dollop of thick Greek yoghurt and a couch to curl up on.” – Hannah Lewry