Pear and rosemary cake

Ingredients

1 1/2c plain flour

3/4c self raising flour

3/4c caster sugar

1 1/2tsp baking powder

3 eggs

1 1/4c olive oil

1tsp vanilla essence

2 pears, peeled & grated

1/4c currants

Method

Preheat oven to 180 degrees, grease and line a round cake tin with baking paper and set aside.

Combine the flours, sugar and baking powder together in a bowl.

Combine eggs, olive oil and vanilla in a separate bowl then pour into the dry ingredients and mix all together.

Fold through the grated pear, rosemary and currants until just combined then pour mixture into the prepared tin.

Bake cake for 30 minutes or until golden and cooked through (test by lightly pressing the top to see if cake bounces back).