Pear & Chocolate Cake
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
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.