This gluten free cake perfectly showcases the flavour of California walnuts. Serve with poached pears and crème fraiche for a rich, satisfying dessert or teatime treat.

Preparation time: 1 hour

Serves: 8

1. Preheat the oven to 180°C, grease and line the base of a 9-inch cake tin with a circle of baking parchment.
2. Place the walnuts in a food processor and blitz until you have a flour-like consistency.
3. Separate the eggs into 2 mixing bowls.
4. Whisk the egg yolks, lemon zest and caster sugar with an electric hand whisk until pale and creamy, then whisk the egg white to stiff peaks.
5. Mix the blended walnuts into the egg yolks, then fold in the egg whites.
6. Spoon the cake mixture into your prepared tin and place on the middle shelf of the oven. Bake for 35-40min or until cooked in the centre and risen.
7. Meanwhile, peel the pears and cut in half, scooping out the core with a melon baller or teaspoon. Bruise the cardamom pods.
8. Add the peeled pears, saffron, cardamom pods, lemon juice, caster sugar and water to a medium sized saucepan over a low heat. Poach the pears for 15-20min or until soft and infused.
9. Slice the cake into 8. Serve each slice with a poached pear and a blob of Greek yogurt or crème fraiche.