PEAR & GINGER TRAYBAKE WITH PECAN & OAT CRUMBLE TOPPING

This recipe is based on an apple cake my mormor (grandmother) taught me to make that involves cubing apples and scattering over a simple lmjölk (a cultured yogurt similar to buttermilk) sponge with lots of cinnamon before baking. I have memories of eating it on her veranda, sun warming my legs, while mormor reminisced about what my mischievous uncles got up to in their teens.

Makes: 16 squares Preparation time: 35 minutes Cooking time: 40 minutes

4 medium eggs, beaten

200g caster sugar, plus 1 tbsp for the crumble

300g plain flour, plus 2 tbsp for the crumble

1 tsp baking powder

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp vanilla extract or 1/2 tsp vanilla paste

300ml crème fraîche

1 thumb of fresh ginger, peeled and grated

2 tbsp butter

50g pecans, roughly chopped

20g porridge oats

3 pears, cored and cut into rough cubes

Greek yogurt or cream (optional), to serve

1 Preheat the oven to 160°C/gas mark 3. Grease and line a 20x30cm high-sided baking tin with baking parchment. Whisk the eggs and the sugar with electric beaters until light and pale, about 3 minutes. Add the flour, baking powder and spices, then tip in the vanilla, crème fraîche and ginger, and beat to form a batter.

2 Use your hands to rub together the remaining tablespoon of sugar and 2 tablespoons of flour with the butter, pecans and oats to make a crumble. Pour the batter into the prepared baking tin and top with the cubed pears. Scatter over the crumble mixture.

3 Bake for 40 minutes until the cake is cooked through and a cake tester comes out clean. Allow to cool a little before removing from the tin and serving, still warm, with a dollop of yogurt or cream as a dessert. Alternatively, cool completely and serve as a cake.