INGREDIENTS

¼ cup honey (Raw Greek Attiki honey if you can) 
½ cup Respect extra virgin olive oil, plus 
1 tbsp, extra 3 (about 750g) pears, peeled, cored, cut into 1cm pieces 
½ cup buckwheat flour 
80 g fine Olympian Semolina 
80 g almond meal 1½ tsp baking powder 
3 eggs 
2 tbsp agave nectar 
1 tsp vanilla extract 
1 lemon, rind finely grated 
1 (about 200g) pear, extra, cut into seven 2mm-thick slices 
1 tbsp natural sliced almonds Warmed honey, extra, to serve (optional)

 METHOD

Preheat the oven to 180C/160C fan forced. Grease the base and side of a 22cm (base measurement) springform pan and double-line with baking paper. 

Heat 2 tablespoons honey and extra 1 tablespoon oil in a large non-stick frying pan over medium-high heat. Add pear. Cook, stirring occasionally, for 12 minutes or until golden. Transfer to a bowl. Combine the flour, semolina, almond meal and baking powder in a bowl. 

Use electric beaters to whisk the eggs, agave nectar, vanilla and remaining honey in a bowl for 5 minutes or until thick and tripled in volume. With the beaters on medium-low, slowly add the oil in a thin, steady stream until combined. Beat in lemon rind. 

Use a large metal spoon to fold in pear mixture and semolina mixture, in 2 alternating batches, until just combined. Pour into prepared pan. Top with extra sliced pear, layering in centre in a circle. 

Sprinkle with almonds. Bake, covering with foil if over-browning, for 40-45 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 15 minutes. Transfer to a wire rack to cool completely. Drizzle with extra honey, if using.