Chocolate Pear Cake
Fancy a really romantic bake?! This fudgey chocolate pear cake takes it to a whole new level!
SERVES 8
PREP TIME 15 MINUTES
COOKS TIME 40-45 MINUTES
DIFFICULTY MEDIUM
Ingredients
4 pears
1 tbsp maple syrup
Juice ½ lemon
175g salted butter, softened
175g light brown sugar
2 medium eggs
100g Greek yoghurt
1 tsp vanilla essence
125g self-raising flour
75g ground almonds
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
2 tbsp cocoa powder
Method
1.
Preheat the oven to 180°C. Line the bottom of an 8-inch baking tin with baking paper, and grease.
2.
Prepare the caramel pear topping by heating 50g light brown sugar with the maple syrup in a saucepan. Once it is starting to melt together, add 50g butter and the lemon juice, and stir until melted. Remove from the heat and leave to stand for at least 10 minutes to thicken.
Peel and core the pears. Take 2 of them and thinly slice them into strips. Chop the other 2 into small chunks and save them for later.
3.
Once the caramel has thickened, pour into the base of the baking tin and arrange the two sliced pears on top, pressing each slice into the bottom of the tin.
4.
To make the cake, blend the butter and sugar together with a fork until creamy. Add the eggs slowly, beating well. Pour in the yoghurt and vanilla essence and stir thoroughly to combine. Fold in the flour, ground almonds, baking powder, spices and cocoa. Add in the rest of the pear chunks and mix well to combine.
5.
Pour the mixture into the baking tray, topping the caramel pears. Bake in the oven for approximately 40-45 minutes, until a skewer comes out clean.
6.
Leave to cool for at least 15 minutes before removing from the tin. Place a plate face-down on top of the tin and turn it upside down. Carefully peel away the baking paper. Serve warm with a scoop of ice cream, or this is delicious cold too!
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