Step 1 Preheat oven to 170°C. Lightly grease a 23cm springform cake tin with spray oil.
Step 2 Mix pears with lemon zest and juice in a bowl.
Step 3 In another bowl, whisk eggs, Splenda and vanilla essence. Mix in yoghurt, oil and apple purée, then add sifted flour, baking powder, ground almonds, oat bran and ground ginger. Stir until smooth but do not over-mix.
Step 4 Arrange half the pears across bottom of tin. Pour in half the batter, then sprinkle over chopped ginger. Add remaining pears and top with remaining batter.
Step 5 Bake for 50 minutes, then turn heat down to 160°C. Cook for a further 20-30 minutes. If the top looks like it is overcooking, cover with foil. Cool for 5 minutes before removing from tin.
HFG version (per serve)
Total energy 930kJ
Total fat 10g (1g saturated fat)
Traditional version (per serve)
Total energy 1640kJ
Total fat 23g (14g saturated fat)