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Chocolate Pear Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a lovely moist cake and the pear really compliments it.

This is a lovely moist cake and the pear really compliments it.

Ingredients

Serves: 1 cake

Metric Cups
  • 125 grams wholemeal flour
  • 150 grams margarine (sunflower)
  • 125 grams self-raising flour
  • 25 grams cocoa
  • 1 teaspoon baking powder
  • 150 grams soft dark brown sugar
  • 2 medium eggs
  • 1 tablespoon milk
  • 100 grams ground almonds
  • 75 grams caster sugar
  • 1 teaspoon almond essence
  • 400 grams pears (peeled & sliced)
  • 25 grams flaked almonds
  • 4 ounces whole wheat flour
  • 5 ounces margarine (sunflower)
  • 4 ounces self-raising flour
  • 1 ounce unsweetened cocoa
  • 1 teaspoon baking powder
  • 5 ounces soft dark brown sugar
  • 2 medium eggs
  • 1 tablespoon milk
  • 4 ounces almond meal
  • 3 ounces superfine sugar
  • 1 teaspoon almond essence
  • 14 ounces pears (peeled & sliced)
  • 1 ounce slivered almonds

Method

Chocolate Pear Cake is a community recipe submitted by Razzy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Prepare a moderate oven (180c/350f/Gas 4). Line a 20cm square cake tin.
  • Fork margarine into wholemeal flour, mix in self raising flour. Reserve 2 level tbsp of the mixture.
  • Sift cocoa and baking powder together and fork into the main mixture with the sugar. Add one whole egg, one yolk and the milk. Mix well.
  • Spread half in the cake tin.
  • Add the egg white to the reserved flour and margarine mixture with the ground almonds, caster sugar, almond essence and pears. Spread in the cake tin then top with the remaining chocolate mixture.
  • Sprinkle the almonds over, press down lightly and place the tin on a baking sheet. Cook in the centre of the oven for 1 1/4 - 1 1/2 hours until risen and firm. Leave to cool for 30 minutes then turn out.
  • Prepare a moderate oven (180c/350f/Gas 4). Line a 20cm square cake tin.
  • Fork margarine into whole wheat flour, mix in self raising flour. Reserve 2 level tbsp of the mixture.
  • Sift unsweetened cocoa and baking powder together and fork into the main mixture with the sugar. Add one whole egg, one yolk and the milk. Mix well.
  • Spread half in the cake tin.
  • Add the egg white to the reserved flour and margarine mixture with the almond meal, superfine sugar, almond essence and pears. Spread in the cake tin then top with the remaining chocolate mixture.
  • Sprinkle the almonds over, press down lightly and place the tin on a baking sheet. Cook in the centre of the oven for 1 1/4 - 1 1/2 hours until risen and firm. Leave to cool for 30 minutes then turn out.
  • Tell us what you think