Preheat your oven to 160°C/320°F.

Grease and line a 23cm/9inch round springform cake tin then set aside.

In a large mixing bowl whisk together the olive oil and sugar.

Add the vanilla, eggs, and cinnamon, and whisk well to combine.

Now add the flour, baking powder, bi-carb soda, and salt, and fold together until almost combined.

Add the chopped pears and dark chocolate and fold together to combine.

Pour the mixture into the prepared cake tin and set aside.

In a small bowl combine the pecans, brown sugar, cinnamon, olive oil, and salt.

Mix well and then sprinkle over the cake batter.

Bake the cake at 160°C/320°F for 65 minutes.

Remove from the oven (and allow to cool before removing from the tin - not necessary).

I used blowtorch to fully melt the sugar topping and drizzled melted dark chocolate mixed with a little rapeseed oil over the top

Serve warm, at room temperature, or store the cake in the fridge and serve cold.