Gluten-free sticky pear, date & ginger cake

Preheat the oven to 170ºC, gas mark 3. Lightly grease a 20cm loose-bottomed cake tin and line the base and sides with baking parchment. Put the butter, dates, stem ginger (not the syrup) and maple syrup in a food processor, then whizz until smooth. Whizz in the eggs, one at a time.

Add the almonds, rice flour, baking powder, ground ginger and salt to the food processor and whizz until just combined. Stir through all but a handful of the chopped pears, then tip the mixture into the cake tin. Scatter with the remaining pears and bake for 1 hour-1 hour 15 minutes until golden, risen and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.

Remove the cake from the tin. Mix the icing sugar, stem ginger syrup and enough water (roughly ¼ tsp) to create a glossy icing. Drizzle over the top of the cake, allow to set for 5 minutes, then slice to serve