Filling:

• 5-6 pears or use pear/apple combination
• pinch of sea salt
• juice of 1 lemon
• grated rind of 1 lemon
• 1/2 tsp. dried ginger
• 1/4 tsp. cinnamon
• 1/4 cup macademia oil or cold-pressed extra-virgin olive oil (or use light)
• 1/4 cup maple syrup and 1/4 cup rice syrup (or 1/2 cup of either)
• 1/4 cup sultanas

Cake:

• 2 cups wholemeal flour (spelt, wheat, atta or combination)
• 2 tsp. aluminium-free baking powder
• 1/8 tsp. sea salt
• 1/4 cup macademia oil or olive oil (as above)
• 1/4 cup brown rice syrup (or can substitute maple syrup or agave syrup)
• 1 1/2 - 2 cups oatmilk (or rice milk, almond milk, soymilk or combo)
• 1 tsp. vanilla extract
  

Core and slice pears and toss in lemon juice with a pinch of sea salt for 5-10 minutes. Choose pears that are ripe, but still firm. Meanwhile, heat up oil, syrups, zest and spices on medium heat in a frying pan (preferably cast iron) until the syrup thins. Drain the lemon juice off the pears and add to the pan with the sultanas. Simmer 20-25 minutes until pears are nicely golden.

While pears are cooking, sift together flour, baking powder and sea salt. Stir in oil and syrup. Slowly mix in oatmilk and vanilla to create a smooth batter. Depending on the flour I use somewhere between 1 1/2-2 cups. It shouldn't be too thin, but not too thick either. Do not overmix the batter. Dollup and carefully spread over fruit mixture. If you have a cast-iron frypan you can do this all in the same pan. If not transfer the pears into a medium size baking dish. Bake for 35 minutes at 180° or until the top is golden brown. Let rest for 10 minutes and then you can invert on a plate or serve as is. When you invert the cake, all the lovely glaze oozes into the cake topping. Very delicious for special afternoon teas.