Silvia Colloca's healthy dairy-free pear, sultana and olive oil cake

Step 1

Preheat the oven to 180°C. Lightly oil a 25cm cake tin and dust with flour, shaking out the excess.

Step 2

Whisk the sugar with the eggs until fluffy; add oil, spices, vanilla, flour and almond meal. Pour in the almond milk and mix gently to create a loose batter. Drain the raisins, squeezing out any excess liquid, and add them to the batter along with the chopped pear pieces.

Step 3

Pour the cake batter into the tin and bake for 35–40 minutes or until golden brown and a skewer comes out clean if inserted in the centre of the cake. As most ovens vary, check your cake after 25–30 minutes.

Step 4

Cool at room temperature for 20 minutes, then transfer to a rack to cool completely.

Step 5

Serve dusted with cinnamon sugar and an espresso, in true Italian style.