Feeling fruity

Nici's notee

Cakes made with nuts are more satisfying than all-flour cakes, as the nuts are high in protein and good fats, making them much more filling.

Pear, date and hazelnut cake

Dates give this cake a gorgeous caramel flavour while the pears somehow lighten it and help keep it moist for days.

Makes 20x20cm cake

1 cup dates, roughly chopped
¼ cup boiling water
½ cup hazelnuts
120g butter, softened
½ cup brown sugar
3 medium eggs
1 cup Greek yoghurt
⅓ cup olive oil
1¼ cups plain flour
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons cardamom
500g pears, peeled and roughly chopped Honey for drizzling

HONEY BUTTERCREAM

60g soft butter
1 cup icing sugar
2 tablespoons slightly warmed honey

1. Preheat oven to 180°C. Grease and line a 20x20cm tin.

2. Set the dates to soak with the boiling water while you measure everything else out. Once softened use a food processor to get a chunky puree.

Blend hazelnuts to a