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Chocolate & Pear Cake

13 September 2012


  • 250g pack butter, melted, plus a little extra for the tin
  • 250g/9oz caster sugar
  • 200g/7oz self-raising flour
  • 50g/2oz wholemeal flour
  • 100g/4oz ground almonds
  • 1 tsp baking powder
  • 2tsp Natures Table mixed spice
  • 1 tsp Natures Table ground cinnamon
  • 1 Natures Table whole nutmeg for grating
  • 50g/2oz whole hazelnuts,finely chopped
  • 50g/2oz macadamias , finely chopped
  • 70g pack Natures Table whole almonds, finely chopped
  • 70g pack Natures Table pistachios, shelled and finely chopped
  • 100g/4oz dark chocolate, finely chopped, or dark chocolate chips
  • 3 large eggs, beaten
  • 1 tsp almond extract
  • 2 pears, peeled, cored and diced

For the icing

  • 300ml pot soured cream
  • 100g.4oz dark chocolate, broken into chunks
  • 100g/4oz milk chocolate, broken into chunks
  1. Heat oven to 180c/160c fan/gas4. Butter and line the base and sides of a deep, 20cm loose-bottomed round cake tin. Mix the sugar, flours, ground almonds, baking powder and spices in a big bowl. Mix together the chopped nuts. Set aside 2 heaped tbsp of them for decoration and stir the rest into the dry ingredients with the chopped chocolate or chips. Whisk together the melted butter, eggs and almond extract.
  2. Tip the butter mixture into the dry ingredients and stir thoroughly to combine, then fold in the diced pear. Scrape the mixture into the tin and bake for 45 mins, then cover with foil and bake for 20 mins more until a skewer poked in comes out clean. Cool in the tin overnight.
  3. For the icing, put the soured cream and chocolate chunks in a small pan. Heat very gently, stirring, until melted. Chill until spreadable (overnight is fine)
  4. Remove the cake from the tin, spread over the icing and scatter with the reserved nuts

PER SLICE 806kcals, protein 13g, carbs 65g, fat 55g, sat fat 24g, fibre 5g, sugar 48g, salt 0.8g

Posted: 13/09/2012 10:59:12 by

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