Pear, Chocolate & Cardamom Cake

🧂 Ingredients

• 315 g salted butter

  at room temperature, 11 oz
• 315 g brown sugar

  1 ½ cups
• 5 eggs

  lightly beaten
• 315 g ground almonds

  11 oz
• 50 g gluten free flour or plain flour

  ½ cup
• 1 tbsp ground cardamom
• 2 ripe pears

  peeled and sliced (or chopped if you prefer)
• 100 g dark chocolate

  roughly chopped, 3 ½ oz, 70% cocoa
• caster sugar for dusting

Instructions

• 1 Preheat the oven to 160 celsius (320 Fahrenheit) and line the base and sides of
  a 23cm springform cake tin with baking paper.
• 2 Place the butter and sugar in the bowl of an electric mixer and beat until pale
  and creamy. Switch the mixer to low and gradually add the beaten eggs followed
  by the ground almonds, flour and cardamom. Mix until combined.
• 3 Place half the cake mixture into the prepared tin and cover with half the pear
  and chopped chocolate. Cover with the remaining cake mixture and place in the
  oven for 20 minutes. Carefully remove the cake and push the remaining pieces of
  chocolate into the top of the cake and top with the remaining pear in whatever
  pattern you prefer. Sprinkle the pear with caster sugar and return to the oven
  to bake for a further 40 minutes, or until the cake is cooked and the centre of
  the cake springs back when lightly touched. Remove the cake from the tin and
  cool for at least 20 minutes before serving. Serve at room temperature or
  slightly warm with a dollop of cream.

Nutrition Info