Matt Preston's golden almond, pear and raspberry cake

Step 1

Preheat the oven to 180°C. Grease base and sides of a 30 x 12cm loaf pan and line with baking paper, leaving 3cm overhanging the long sides. Line base of prepared pan with 200g pear slices and scatter with half the raspberries.

Step 2

To make batter, finely chop remaining 150g pears and combine in a bowl with sugar, oil, vanilla, eggs and 2 tbs maple syrup. Add almond meal, oat bran, baking powder, cinnamon and 1 tsp salt flakes. Gently pour batter over fruit in prepared pan. Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Cool on a wire rack in pan for 15 minutes, then invert onto a serving plate and cool, fruit-side up, for a further 10 minutes.

Step 3

Meanwhile, to make the maple and raspberry syrup, place cinnamon quills and remaining 210ml maple syrup in a saucepan over high heat and bring to the boil. Boil for 4 minutes or until reduced slightly. Add remaining 60g raspberries and stir to combine. Stand for 10 minutes to cool slightly. Pour some syrup over cake and serve, sliced, with creme fraiche, extra raspberries and remaining syrup.