Pear, Chocolate & Cardamom Cake
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
12 servings
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Calories
542 kcal
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Course
Dessert
Pear, Chocolate & Cardamom Cake
Description
This cake blends butter and brown sugar beaten until creamy with eggs, ground almonds, gluten-free or plain flour, and ground cardamom for spice. The batter is layered with sliced or chopped ripe pears and roughly chopped dark chocolate in a lined 23cm springform tin.
Baking starts with half the batter topped by pears and chocolate, then the rest of the batter, followed by more pears, chocolate pushed into the top, and a caster sugar dusting. Baking at a moderate temperature for about an hour cooks the cake through, with a center that springs back slightly when touched indicating doneness.
The presence of ground almonds and cardamom gives the cake a dense, tender crumb with warm earthy spice. The fruit provides moist bursts, while the chopped chocolate melts into rich pockets. Serving this cake slightly warm or at room temperature allows flavors to meld and makes it suited for teatime or dessert.
Ingredients
- 315 g butter at room temperature, 11 oz, salted
- 315 g brown sugar 1 ½ cups
- 5 egg lightly beaten
- 315 g ground almonds 11 oz
- 50 g gluten free flour ½ cup, or plain flour
- 1 tbsp ground cardamom
- 2 pear peeled and sliced (or chopped if you prefer, ripe
- 100 g dark chocolate roughly chopped, 3 ½ oz, 70% cocoa
- caster sugar for dusting
Instructions
- Preheat the oven to 160 celsius (320 Fahrenheit) and line the base and sides of a 23cm springform cake tin with baking paper.
- Place the butter and sugar in the bowl of an electric mixer and beat until pale and creamy. Switch the mixer to low and gradually add the beaten eggs followed by the ground almonds, flour and cardamom. Mix until combined.
- Place half the cake mixture into the prepared tin and cover with half the pear and chopped chocolate. Cover with the remaining cake mixture and place in the oven for 20 minutes. Carefully remove the cake and push the remaining pieces of chocolate into the top of the cake and top with the remaining pear in whatever pattern you prefer. Sprinkle the pear with caster sugar and return to the oven to bake for a further 40 minutes, or until the cake is cooked and the centre of the cake springs back when lightly touched. Remove the cake from the tin and cool for at least 20 minutes before serving. Serve at room temperature or slightly warm with a dollop of cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 542 kcal
% Daily Value*
| Calories | 542kcal | 27% |
| Carbohydrates | 42g | 14% |
| Protein | 9g | 18% |
| Fat | 39g | 60% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 124mg | 41% |
| Sodium | 222mg | 9% |
| Potassium | 165mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 31g | 62% |
| Vitamin A | 760IU | 15% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 107mg | 11% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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