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Serve cake for breakfast with this pear gingerbread combo made with wholemeal flour and no refined
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sugar. It stores well in the fridge and even freezer. Just warm it briefly in the microwave
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on busy mornings. To make it, start by melting your butter and honey over a low heat. While you do that
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peel and grate your pears. Use a sieve on a bowl and measure 455 grams or 16 ounces
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as you don't want the cake to be too wet. Then discard the juice or use it for something else
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Give your melted honey and butter a stir and then add in your grated pear. Stir in well using a
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balloon whisk. Next add in two tablespoons of milk. Give it a brief stir and then add in two large eggs
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Stir those in vigorously. Compile your dry ingredients into a bowl so that's your whole
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meal or whole wheat flour, one teaspoon baking powder, one teaspoon bicarb of soda or baking soda
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a pinch of salt, a teaspoon of ground cinnamon, a teaspoon of ground ginger and a pinch of nutmeg
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Stir until no flecks of flour remain. Tip your thick batter into a lined square cake tin, level
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out and sprinkle with rolled oats if you like. Bake for 45 to 50 minutes. Then cool for 10 minutes
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in the tray and carefully remove and cut into nine squares. Serve immediately or cool and store
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in an airtight container or food bag in the fridge or freezer. Reheat briefly in the microwave when
