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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.


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