‘You can never get a cup of tea large enough or a book long enough to suit me.’
Pear and chocolate is one of those heavenly combinations a bit like blueberry and lemon or strawberry and cream. I hadn’t ever really thought of combining the two in a cake until I discovered four ripe Bartlett pears in my fruit bowl that I didn’t know what to do with.
The Bartlett is an old pear variety, first developed in the 1700’s in the United States. With its delicate thin skin, sweet taste and bite that’s juicy and soft it is still the most popular variety in America.
This cake is a wonderful combination of sweet, soft chunks of pear that nudge across the crumb of the bitter-sweet chocolate which melds with the cake that encases them both. I made this cake for the volunteers at Epsom Riding for the Disabled who instantly fell in love with the recipe.
Pears are packed with dietary fibre, anti oxidants, minerals and vitamins. They are low in calories and an excellent source of vitamin C and A, copper, iron, magnesium as well as B complex vitamins.
Therefore you do not need to feel guilty this weekend indulging in this light luscious tea time treat.
100g caster sugar
1/2 tsp baking powder
2 ripe pears
60g dark chocolate (70% Cocoa)
1) Preheat oven to 180C Cream the butter and the sugar in a large mixing bowl.
2) Add the flour, baking powder and eggs and mix thoroughly.
3) Peel and chop the pears into small pieces, then add to the cake mixture.
4) Roughly chop the chocolate and add to the mix.
5) Stir together gently.
6) Grease a loaf tin. Spoon cake mixture into the tin and bake in the oven for 45 minutes or until it is golden brown and springy.
7) Rest for ten minutes. Serve with hot custard for a delicious dessert or with a cup of tea for the perfect afternoon treat. Delicious!
Miles was 4yrs old on the 3rd of March 2014. I can’t believe we have had him for over two years now. It seems like only yesterday we brought him home from Battersea Cats and Dogs home. Happy Birthday Miles xx