Chocolate & pear cake
Cooking time
Prep: 45 mins Cook: 1 hr, 5 minsSkill level
EasyServings
Cuts into 10 slicesA decadent sponge with moist pears and crunchy nuts, topped with a soured cream and dark chocolate frosting
Nutrition and extra info
Additional info
- Freezable
Nutrition info
Nutrition per slice
- kcalories
- 806
- protein
- 13g
- carbs
- 65g
- fat
- 55g
- saturates
- 24g
- fibre
- 5g
- sugar
- 48g
- salt
- 0.8g
Ingredients
- 250g pack butter, melted, plus a little extra for the tin
- 250g caster sugar
- 200g self-raising flour
- 50g wholemeal flour
- 100g ground almonds
- 1 tsp baking powder
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- good grating nutmeg
- 50g whole hazelnuts, finely chopped
- 50g whole almonds with skins on, finely chopped
- 50g pistachios, finely chopped
- 50g macadamia nuts, finely chopped
- 100g 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 dark chocolate, broken into chunks
- 100g milk chocolate, broken into chunks
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Method
- Heat oven to 180C/160C fan/gas 4. 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.
- 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.
- 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).
- Remove the cake from the tin, spread over the icing and scatter with the reserved nuts.
Recipe from Good Food magazine, October 2012
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Comments
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Lovely moist tasty cake. Only negative is that the size tin stated i believe is too small. The mixture only just fit therefore once it was risen it came up and just over the edge making it very difficult to remove from the tin! I added a little icing sugar to the icing as felt it too tart. Also i blitzed the nuts but would have been better to roughly chop - other than that would definitely recommend!