Chocolate Pear Cake
I’ve been feeling a bit dreary this week and have been seeking edible comfort.
When I walked through the market yesterday I was very tempted to slip a bag of cookies into my shopper.
Thankfully, I didn’t.
This recipe was born on a stormy afternoon with a whole lot of love in my heart. And I’m so delighted with the sweetness.
I also enjoyed the crumb when it came out of the oven. The pear wasn’t as soft as I wanted them, so I’ve made a mental note to soften them in the microwave when I make it again. But it’s lovely, sweet, and has a subtle coffee flavour.
Did you know: Black coffee is rich in antioxidants, it boosts memory, improves cognitive functions, and keeps dementia at bay. I have a massive coffee addiction and if I say I love you as much as I love coffee - you’re loved a whole lot.
Ingredients
2 cups Eureka Mills flour
1 1/2 tsp baking powder
1/4 tsp bicarbonate of soda
1/2 cup Skinny Nomu Hot Chocolate
pinch of salt
1/2 cup xylitol
2 tsp vanilla essence
2 tsp coffee mixed in 1/8 cup of boiling water
1/2 cup olive oil
1/2 cup milk
3 large eggs at room temperature
1/2 cup plain yoghurt
3 pears
icing sugar for dusting.
Method
Preheat the oven to 190.
Prepare three pears by cutting them in four slices from the head.
Microwave the pears in a bowl of water for 2 minutes. Set aside.
Sift dry ingredients in a large bowl.
Add Xylitol and give it a whisk.
Mix coffee and water together.
In another bowl, whisk wet ingredients, except the coffee for 1 minute.
Make a well in the center of the dry ingredients, pour the wet ingredients in there and fold well, until there are no lumps.
Add the coffee to the mix and pour into a prepared bundt tray that’s sprayed well with Spray-And-Cook.
Your pears should be cool. Slot them in, head facing down in a circle. Don’t stress if a little sticks out. The cake will rise and the pear will disappear.
Bake for 35 minutes.
Remove cake and cool completely before dusting with icing sugar.
