CHOCOLATE AND PEAR UPSIDE DOWN CAKE

This may at first seem a little bit indulgent but it’s the perfect treat after a tough week. Each ingredient is as natural and wholesome as possible – what could be better? Pears taste utterly delicious when paired with rich chocolate.

125g Lucy Bee coconut oil, melted, plus extra for greasing

150g unrefined caster sugar

2 ripe pears, peeled, cored and cut into eighths (well-drained tinned are fine)

4 medium eggs

200g ground almonds

50g flaked almonds

25g raw cacoa powder

2 tsp gluten-free baking powder

50g dark chocolate (at least 70% cocoa solids, melted, to decorate

SERVES 8

Preheat the oven to 180°C/350°F/gas mark 4. Lightly grease a non-stick 23cm square cake tin.

Mix together 50g of the melted coconut oil with 50g of the sugar, then pour the mixture over the base of the cake tin. Arrange the pears slices neatly in rows to cover the base of the cake tin, then set aside.

Break the eggs into a bowl, add the remaining sugar and beat using an electric whisk on a high speed until light and creamy in consistency, 5–10 minutes.

Whisk in the remaining melted coconut oil, then carefully fold in the ground almonds, flaked almonds, cacoa powder and baking powder.

Pour the mixture into the prepared tin over the pears, ensuring the top is level. Bake in the oven for 30–35 minutes or until a skewer comes out clean. Leave in the cake tin to cool slightly before turning out onto a serving plate. Drizzle the melted dark chocolate over the pears and then serve with crème fraîche.