Logo
Allow cookies

Chocolate & pear cake

Ingredients

  1. Step 1 250g pack butter , melted, plus a little extra for the tin
  2. Step 2 250g caster sugar
  3. Step 3 200g self-raising flour
  4. Step 4 50g wholemeal flour
  5. Step 5 100g ground almond
  6. Step 6 1 tsp baking powder
  7. Step 7 2 tsp mixed spice
  8. Step 8 1 tsp ground cinnamon
  9. Step 9 good grating nutmeg
  10. Step 10 50g whole hazelnut , finely chopped
  11. Step 11 50g whole almond with skins on, finely chopped
  12. Step 12 50g pistachio , finely chopped
  13. Step 13 50g macadamia nut , finely chopped
  14. Step 14 100g dark chocolate , finely chopped, or dark chocolate chips
  15. Step 15 3 large eggs , beaten
  16. Step 16 1 tsp almond extract
  17. Step 17 2 pears , peeled, cored and diced
  18. Step 18 300ml pot soured cream
  19. Step 19 100g dark chocolate , broken into chunks
  20. Step 20 100g milk chocolate , broken into chunks
Chocolate & pear cake
Calories: 806 Carbohydrate: 65 g Protein: 13 g Fat: 55 g
Cook time: 110 minutes Prep time: 45 minutes Total time: 155 minutes Servings: 10

TAGS

Afternoon tea Dessert British Josh Eagleton Autumnal Birthday cake Cake salt Chocolate cake Frosting Fruit and nut Fruit cake Good Food Icing In season Indulgent Make Ahead Nut cake Over 800 kcal Over an hour

Directions

  1. Step 1 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.
  2. Step 2 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.
  3. Step 3 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).
  4. Step 4 Remove the cake from the tin, spread over the icing and scatter with the reserved nuts.