Date and pear traybake

Preheat the oven to 180ºC, gas mark 4. Grease and line a 20cm square cake tin with baking parchment. Peel, halve and core the pears. Put half in a food processor with the butter and dates; whizz until smooth. Add the eggs, vanilla, flour, cinnamon, baking powder and ground almonds, then pulse until the mixture just comes together. Grate the remaining pears and roughly chop 100g toasted pecans, then stir both into the batter.

Spoon the batter into the lined cake tin and put in the middle of the oven. Bake for 50-55 minutes until golden, springy to the touch and a skewer inserted into the middle comes out clean. Cover with foil after 30 minutes if the cake browns too fast. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Once the cake is cool, beat together the soft cheese and date nectar (or maple syrup). Spread over the cake using a palette knife. Decorate with the remaining 50g toasted pecans and drizzle over some extra nectar or syrup, if liked, then cut into 16 squares to serve.