How to Make
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Pre-heat the oven to 180°C/GM4.
In a large bowl, cream the butter and sugar together until pale and fluffy. Stir in the vanilla essence and then stir in the eggs one by one.
Fold in the almonds and Mornflake Oatbran. Sieve in the flour and fold in. Finally, fold in the pear purée.
Pour into a lined cake tin with a removable base. Bake on the centre shelf for 50-60 minutes until golden brown. If it starts to catch too soon, cover loosely with baking paper.
Rest and allow to cool.