Oh wow!! This dessert sounds absolutely amazing, not to mention looks like a work of art! A can only imagine the smells wafting from the kitchen when baking this beautiful Pear, Nut and Chocolate cake! And I’m sure the sticky sweet topping will be a winner with the little ones. try serving either as a cake at teatime or warm as a pudding with a cream!
100g almonds, macadamia or hazelnuts, no skin
1 ½ cups self-raising flour
½ cup castor sugar
2 extra-large eggs, beaten
5 small pears – William or Anjou pears are best
1 slab good quality dark chocolate, chopped into small pieces
75g Illovo Treacle Sugar or Illovo Caramel Sugar
100g flaked almonds, cashew or macadamia nuts
- Preheat oven to 150˚C. Butter and line the base of a 23cm round springform cake tin with greaseproof paper.
- Grind the nuts in a food processor until fine. Add the flour and mix for 20 seconds. Add the butter and mix for 60 seconds until breadcrumbs are formed.
- Add the sugar and eggs and mix for 30 seconds.
- Peel, core and dice two of the pears. Stir the chocolate and pears into the cake mixture. Pour into the cake tin and smooth the top. Peel, core and slice the remaining pears and scatter over the top of the cake.
- Press down on the pears lightly so that they are just submerged in the cake mixture. Bake for 30 minutes.
Make the topping
- Place the butter, cream and sugar into a saucepan and heat through until the butter and sugar melts. Add the almonds and stir.
- Remove the cake after the first 30 minutes and pour the almond topping over the top, spreading evenly.
- Bake for a further 20/30 minutes until golden. Cool the cake for about 10 minutes and then remove and cool completely on a cooling rack. Serve cold as a cake or warm as a dessert with a cream.