Pear, Almond and Tahini Cake Recipe by Daniel

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Ingredients

240 g tahini
260g date syrup (Meredith used maple syrup)
1 teaspoon baking soda
220g flour
1 teaspoon ground cinnamon
100g almonds, chopped roughly
150g pears, peeled and diced into 2cm cubes (Meredith used canned pears as a substitute listed in the recipe book)
250ml apple juice (if you used canned pears, just use the juice in the can)