Free From Chocolate and Pear Cake
| Servings | Prep Time |
| 8people | 45min |
| Cook Time |
| 45min |
|
|
Ingredients
Poached Pears
- 2 pearswilliam or concorde
- 500ml water
- 150g caster sugar
- 1 vanilla pod
Chocolate Cake
- 150ml light olive oil
- 200g caster sugar
- 3large eggs(or 4 small eggs)
- 50g cocoa powder
- 125ml boiling water
- 150g ground almonds
- 0.5tsp bicarbonate of soda
- pinch of salt
Instructions
- For the pears, add the caster sugar and water in a saucepan, dissolve the sugar on low heat and then let it boil for 2-3 min.
- Meanwhile, peel the pears and rub all over the lemon juice so they don’t brown. Then add to the water, turn the heat on low, cover with some parchment paper and a lid. Simmer for 20-25 min until just tender, then let cool slightly.
- For the cake, preheat the oven to 190°C/170°C fan and grease a 23cm/9inch loose bottomed cake tin and line the base with parchment paper.
- In a bowl, combine the almonds, salt and bicarbonate of soda and set aside.
- Sift the cocoa powder into a small bowl, then add the boiling water and stir until well combined.
- In a separate, large bowl, cream the sugar and oil until light and airy, around 5 minutes. Then beat in the eggs one at a time. Once combined, add the cocoa mixture and combine well. Finally fold in the almond mixture.
- Pour the mixture into the prepared tin.
- Remove the pears from the syrup and dry lightly with some kitchen towel. Quarter and core, then arrange on the cake mixture.
- Bake on the middle shelf for around 45 minutes, until set. Remove from oven and let cool for 10 minutes, then remove the tin.
- Serve warm or cold – equally delicious.
Recipe Notes
