Prep
25 minsBake
40-45 minsServes
10-12Difficulty
Easy About
Drizzled in chocolate, this mouth-watering cake is the perfect way to round off a dinner party, or even a Sunday lunch.
Preheat the oven to 180°C/160°C, 350°F, Gas 4.
Grease a 20cm deep springform cake tin well then line the base with baking parchment
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.
TOP TIP
Try other nuts such a pecans or walnuts.
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.
Remove from the oven and cool for 5 minutes before releasing the sides, then leave the cake to cool on a cooling rack.
Melt the chocolate in a bowl over a pan of simmering water then drizzle over the cool cake.
Ingredients – 10 items
1
Plain flour
Baking powder
Dark chocolate
Finely chopped
Hazelnuts
Toasted, chopped
Fairtrade Tate & Lyle Light Muscovado Sugar
Eggs
Medium
Sunflower oil
Orange zest
Grated
Pear
Ripe
Chocolate
To decorate
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