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    Back to baking menu

    Pear & Chocolate Cake

    Sinking choc cake.pdf
    Melting moments.pdf

    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.