PEAR & PECAN CAKE

1. Heat the oven to 160°C, fan forced.
2. Grease a loaf tin, 120mm x 22mm x 70mm in size, with vegetable oil then line with baking paper.
3. Cream the butter, caster and brown sugar until light and fluffy.
4. Add the eggs and vanilla and mix to combine.
5. Add the flour, cinnamon, baking powder, bicarbonate soda and salt, then mix to incorporate.
6. Fold through the creme fraiche.
7. In a separate bowl, coat the pear cubes with the flour (B), then add them to the cake mixture and fold through.
8. Transfer into the prepared loaf tin and level the batter to create a flat surface. Sprinkle the roughly chopped pecans over the top and gently press them into the batter.
9. Bake in the pre-heated oven for approximately 60 minutes, until a skewer is inserted in the centre and comes out clean.
10. Allow to stand at room temperature for 5 minutes before removing from the tin.
11. Place on a wire cooling rack and allow to cool completely at room temperature.

MILK CHOCOLATE COATING

1. Place the chocolate into a saucepan and heat over an induction cooktop until it is 50% solids and 50% liquid. Transfer into a bowl and stir vigorously until the chocolate is completely melted.
2. Add the oil and stir to combine, then transfer the mixture into a jug.
3. Place the wire cooling rack with the cake onto a tray with sides, then slowly pour the chocolate coating over the entire cake, ensuring all edges and sides are coated. Tap the rack gently to allow any excess coating to drip off the cake.
4. Place into the refrigerator for 5 minutes until the coating has set.

Note: Store at room temperature for up to 3 days.