Dark Chocolate, Pear & Olive Oil Cake

250ml EVOO
135g muscovado sugar
1 tbsp vanilla bean paste
3 large eggs
1 tsp cinnamon powder
240g cake flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
250g pears, cubed
180g dark chocolate, finely chopped

Preheat your oven to 180C.
Prepare a 23cm cake tin with baking paper and baking spray then set aside.
Add the olive oil and sugar to a large mixing bowl and whisk till combined.
Add the vanilla paste, eggs, and cinnamon powder to the bowl and whisk to combine.
Add the cake flour, baking powder, bicarb, and salt, and fold until just combined.
Add the cubed pears and chocolate and fold the mixture to combine.
Pour the mixture into the prepared cake tin and bake for 1 hour, or until a skewer inserted in the centre comes out clean.
Remove from the oven and allow to cool for 10 minutes in the pan before removing.
Best served warm, or at room temperature. Enjoy!

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