Ingredients

 

2 large pears

40 grams butter

2 tablespoons soft brown sugar

Finely grated zest of 1 orange

 

100 grams self-raising flour

25 grams cocoa powder

100 grams ground almonds

150 grams butter, softened

150 grams caster sugar

2 large free-range eggs (room temperature)

1/2 cup milk

 

Method

 

• Preheat your oven to 180°C (170°C if using fan-forced oven).

• Grease and line a 20 centimetre springform cake tin and line.

• Peel, and core the pears and cut into thin segments.

• Melt the butter in a frying pan over a medium heat. Add the brown sugar and orange zest and stir until the sugar has dissolved.

• Add the pears and cook them gently for a few minutes, turning frequently, until tender. Set aside.

• Sift the flour and cocoa in a large bowl and set aside.

• Beat the butter and sugar in a mixer for several minutes until light and fluffy.

• Add the eggs, one at a time, adding a spoonful of the flour mixture with each.

• Fold in the remaining flour mixture and almond meal alternately with splashes of milk.

• Spread the cake mixture in the prepared tin and arrange the pears on top, finishing them off with the juices from the pan.

• Bake for about 50 minutes, or until a skewer inserted into the centre of the sponge comes out clean. Leave to cool slightly in the tin.