1. Preheat oven to 180 degrees Celsius. Rinse raspberries, lemon and pears in cold water to remove any dirt and set aside. 

2. Cut the pears into small pieces, removing the core and seeds. Place into a heat-proof container with a lid and microwave for approximately three minutes until soft. Remove from the microwave, remove lid and set aside to cool slightly. Once cooled, add the pear pieces to a food processor or blender and puree until smooth. 

3. Combine all the dry ingredients including almond meal, semolina, coconut, baking powder, bicarb of soda, stevia and linseed meal in a bowl and mix together well. 

4. Combine all the wet ingredients, including vanilla, ricotta, eggs, milk, lemon zest and pureed pears into a bowl and mix well (do not add the raspberries just yet). 

5. Combine the wet and dry ingredients together and mix well. Add the raspberries and mix gently to incorporate into the batter. 

6. Pour mixture into a small silicone loaf tin (approx. 22.5 L x 9cm W x 6.5cm D). Sprinkle top with a small handful of shredded coconut and bake in oven for about 1 hour. 

7. Remove cake from oven when cooked and set aside to cool, before removing it from the baking tin and setting onto a cake tray. 

To make the sugar-free glaze: Pour the cold water, lemon juice, stevia and corn flour into a small pot and whisk well to combine and remove any lumps. Place onto stove and bring to the boil while whisking frequently. Once boiled, turn off the heat. Spoon the sugar-free glaze over the cake and allow to cool before serving.