It was time to invent a new cake and this has been declared a rival to my ‘winner’, the Cheltenham cake. Both are easy to make, moreish and freeze well.

Try to use pears that are neither too hard nor too soft. Windfalls would be fine.

Line a greased 30 x 23 cm baking tray with baking parchment. Oven at 180°C

225g softened butter
225g caster sugar
3-4 pears, peeled, cored and finely chopped
100g ground almonds
75g flaked almonds
4 large free-range eggs, beaten
275g self-raising flour
2 level tsp baking powder
4 level tbsp cocoa powder mixed to a paste in about 4 tbsp hot water
Demerara sugar to sprinkle on top

In a large basin, cream the softened butter with the caster sugar and then gradually add all the other ingredients except the demerara sugar.

Turn into the prepared baking tray, smooth over with a knife and bake for 25 minutes. Take out of the oven and sprinkle over demerara sugar. Return to the oven and bake for a further 15-20 minutes until the cake has shrunk from the sides of the tin and springs back when pressed with the tip of your finger.

Leave to cool in the tin before cutting into 21 slices.