Whisk the eggs with the coconut oil, almond milk and stevia.

Sift the flour, baking powder and cinnamon into the wet mixture and combine into a smooth batter.

Fold two thirds of the diced pears into the batter, pour into the tin, and arrange the rest on top.

Bake in an oven preheated to 175°C for 35 minutes, until a skewer comes out clean.

Let the cake cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.