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Pear, Hazelnut & Chocolate Cake

Prep

25 mins

Bake

40-45 mins

Serves

10-12

Difficulty

Easy

About

Drizzled in chocolate, this mouth-watering cake is the perfect way to round off a dinner party, or even a Sunday lunch.

made using

Light Muscovado

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Instructions
Ingredients
Reviews
Step 1

Preheat the oven to 180°C/160°C, 350°F, Gas 4.

Step 2

Grease a 20cm deep springform cake tin well then line the base with baking parchment

Step 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.

TOP TIP

Try other nuts such a pecans or walnuts.

Step 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.

Step 5

Remove from the oven and cool for 5 minutes before releasing the sides, then leave the cake to cool on a cooling rack.

Step 6

Melt the chocolate in a bowl over a pan of simmering water then drizzle over the cool cake.

Ingredients – 10 items

Serving

1

Flour

Plain flour

225 g
Baking-powder

Baking powder

2 tsp
Chocolate

Dark chocolate

Finely chopped

100 g
Hazelnuts

Hazelnuts

Toasted, chopped

100 g
Fairtrade Light Muscovado

Fairtrade Tate & Lyle Light Muscovado Sugar

225 g
Eggs

Eggs

Medium

4
Rapeseed-oil

Sunflower oil

200 ml
Orange-zest

Orange zest

Grated

1/2
Pears

Pear

Ripe

3 or 4
Chocolate

Chocolate

To decorate

50 g

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