Step 1

Heat the oven to 170C (fan 150C). Grease and line a 20cm cake tin with baking paper.

Step 2

Make the crumble. Melt together the butter, honey and a pinch of salt. Once gently bubbling, remove from the heat. Add the hazelnuts, oats and coriander and combine. Set aside while preparing the cake batter.

Step 3

Place the soft cubed butter into a stand mixer fitted with the whisk attachment. Or use a large bowl and electric beaters. Add the sugar and honey and mix until creamy, about 2-3 minutes. Add the eggs one at a time, mixing well between each addition. Remove the bowl from the mixer.

Step 4

Combine the flours, baking powder, spices and salt in a bowl, whisking to combine and remove lumps. Add the dry ingredients to the mixer bowl along with the milk. Use a spatula to fold together until just combined. Scoop into the tin, tapping on the bench to stabilise the batter. Evenly top with overlapping pear slices, then scatter over the hazelnut crumble.

Step 5

Bake for 45-50 minutes until an inserted skewer comes out clean (check the middle of the cake). If needed, cover with a sheet of foil after 30-40 minutes to prevent the crumble from burning. The cake needs a longer cooking time to soften the pear.

Step 6

Cool in the tin for 5 minutes, then transfer to a cooling rack. This cake is wonderful served warm with yoghurt on the side. It can also be served cold and keeps well for a few days in an airtight container.