Pear, Hazelnut & Chocolate Cake

Pear, Hazelnut & Chocolate Cake

Categories:

Cakes & Cupcakes
afternoon tea
sunday lunch
dessert
birthday
vegetarian
Light Muscovado
Yields
10-12
PREPARATION
25 Mins
COOKING
45-50 Mins
Ingredients
  • 225g plain flour
  • 2 tsp baking powder
  • 100g dark chocolate (finely chopped)
  • 100g toasted chopped hazelnuts
  • 225g Tate & Lyle Light Muscovado Sugar
  • 4 medium eggs
  • 200ml sunflower or groundnut oil
  • grated zest and juice from ½ orange
  • 3-4 ripe pears (approx weight 450g)
  • 50g plain chocolate (to decorate)  
HOW TO MAKE THIS RECIPE
  1. Preheat the oven to 180°C/160°C, 350°F, Gas 4. 
  2. Grease a 20cm deep springform cake tin well then line the base with baking parchment 
  3. Sift the flour and baking powder into a bowl stir in the chopped chocolate, orange zest and nuts. In another bowl whisk the Tate & Lyle Light Muscovado, eggs, oil, and orange juice until very smooth and slightly frothy. Fold in the dry ingredients.
  4. Peel, core and dice the pears into small pieces and fold into the cake mixture then turn into the prepared tin and level.  Bake on the middle shelf for 1 hour until risen and golden.
  5. Remove from the oven and cool for 5 minutes before releasing the sides, then leave the cake to cool on a cooling rack.
  6. Melt the chocolate in a bowl over a pan of simmering water then drizzle over the cool cake.
CHEF'S TIP

Try other nuts such a pecans or walnuts.

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