Method:

1. Heat the oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tin (a loose  bottomed one if possible). 

2. Peel the pears, cut the bottom off each one and cut them to a height that will fit in your cake tin. 

3. Add the caster sugar, cinnamon sticks, star anise, cloves, zests and 600ml of water to a large saucepan and simmer until the sugar has dissolved. 

4. Add the pears to the saucepan, cover with a lid and poach gently for 15 mins until the pears are soft enough for a knife to easily pierce them. Remove from the heat and leave to cool.

5. Add the pitted dates, linseeds and almond milk to a saucepan and simmer gently for about three minutes, or until the dates are soft. Pour into a food processer and blitz until smooth, then add the oil and blend again. Set aside to cool. 

6. Add the remaining dry ingredients and mix well, making sure you get rid of any lumps. Add the date and oil mixture and stir. 

7. Pour the mixture into the tin, then remove the pears from their poaching liquid (don’t throw the liquid away) and place them into the cake batter, making sure they’re standing upright. 

8. Bake for 35 to 40 minutes until the cake is cooked through. When you insert a skewer to the centre it should come out clean.

9. Simmer the reserved pear poaching liquid until it’s reduced to a syrup. When the cake is cooled (but not cold) glaze the top with the syrup.

10. Serve with some vegan ice-cream.