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CHOCOLATE AND PEAR CAKE

Here is a version of the popular upside down cake but the pears are baked inside the cake which is a light chocolate sponge.

It is good either warm or cold especially with cream.

You will need a 20cm/8 in shallow cake tin, preferably with a loose base and an electric whisk.

Ingredients:

  • 3 pears
  • 110g (4oz) softened butter or margarine
  • 110g (4oz) self raising flour
  • 1 rounded tablesp cocoa
  • ½ teasp baking powder
  • 110g (4oz) caster sugar
  • 2 large eggs
  • 1 heaped teasp instant coffee
  • 1 tablesp hot water
  • 2 tablesp apricot jam

Method:

Line the base of the tin with baking parchment. Grease the sides of the tin. Heat the oven to Gas 5/ 190C.

Cut a circle of parchment paper for the base of the tin.

Peel the pears, halve them and remove the core (a teaspoon is handy for this). Cut them lengthways into thin slices and arrange them in a circle on the paper in the tin.

Into a mixing bowl sieve in the flour, cocoa and baking powder. Add the fat and the sugar.

Mix the coffee with the hot water and add it to the other ingredients with the two eggs.

Beat together with the whisk until smooth.

Carefully spread the mixture over the pear slices and level the top.

Bake for 30 mins or until firm to the touch.

Loosen the sides with a round bladed knife and turn out onto a cooling rack with the pears uppermost.

Remove the paper.

Melt the apricot jam with a tablesp of water and brush it over the cake.

Serve warm or cold with cream or ice cream.

Posted in Recipes on Oct 01, 2020

This post is part of a series called Recipe by Valerie Hedgethorne.

RATATOUILLE CHRISTMAS TART