Method

1. Preheat oven to 180C; line a 9-inch spring form cake tin with baking paper.

2. Beat eggs, sugar and vanilla until thick and pale; add lemon and Cobram Estate Light Extra Virgin Olive Oil, beat until well combined. Add almond meal and sift in flour, baking powder, a pinch of salt and spices; cardamom, ginger and cinnamon. Core and thinly slice pears and fold them in to the mixture.

3. Transfer to prepared cake tin, scatter with sliced almonds over the top; bake for 60 minutes, or until a skewer comes out clean.

4. Cool in tin for 10 minutes, before transfering to cool on wire rack. Dust with icing sugar and serve.