Cake
50g (1/2 cup) ground almonds
125ml (1/2 cup) low fat milk
80g unsalted butter
110g (1/2 cup) Chelsea LoGiCane™ Low GI Sugar
1 tsp vanilla extract
2 large eggs, lightly beaten
150g (1 cup) self-raising flour
1/2 teaspoon ground cinnamon
22g (1/4 cup) rolled oats
2 pears, peeled, cored and diced

Topping
22g (1/4 cup) rolled oats
55g (1/4 cup) Chelsea LoGiCane™ Low GI sugar
50g (1/2 cup) flaked almonds
2 Tbsp plain flour
25g unsalted butter, melted

Preheat oven to 180°C conventional or 160°C fan forced. Grease and line an 8cm x 26cm loaf pan with baking paper. Combine ground almonds and milk.

Cream butter, Chelsea LoGiCane™ Low GI Cane Sugar and vanilla extract with an electric mixer until light and creamy. Add eggs gradually, beating well after each addition. Sift in flour and cinnamon, add oats and combined almond meal and milk. Pour half the mixture into prepared pan. Top with pear and cover with remaining cake batter. Sprinkle with topping and press lightly into the surface.

Bake for 1 hour or until skewer comes out clean. Transfer to cooling rack and cool slightly, before slicing.

Topping
Combine oats, Chelsea LoGiCane™ Low GI Sugar, almonds, flour and butter.