Friday, July 15, 2016

Baking | Pear and Almond Cake with Dark Chocolate Chunks



I keep disappearing. I know this. And honestly, I am not proud of it. But circumstances were such that I was finding it difficult to even pick up my camera. Uninspired and exhausted all the time, this was really not something I wanted to do at all.

I'll get into whats wrong later, but for now, I think I am ready to make a comeback. Don't get me wrong, it's not like I haven't been cooking - I have, it's just the styling and taking pictures - was just something I wasn't able to do.

But last week, as I shopped at my local vegetable vendor, I spotted a glut of gorgeous red pears perched on another cart close by. My heart did a quick flip and I knew I just needed to eat those buggers. I bought a few kilos from the guy, washed one in the car and chomped down on it all the way back home, juice dripping down my chin and all. They were just spectacular.



While I threw a few into a salad, used a few in my smoothie bowls and then decided to use up the rest in a cake that I had been aching to make. This Sicilian Pear and Chocolate Cake from Not Quite Nigella stole my heart when I saw it last year.

I had chocolate. I had pears. What I didn't have enough of was flour. But when I rummaged through and my pantry I found lots of almonds. So I decided to go ahead and make this cake with almonds flour and then eyeball as I went ahead.

The turned out to be moist and decadent. In fact the husband said that it was perhaps the best cake he's ever eaten. So yay!

So here's my version of the Sicilian Pear Cake with lots of almonds, lots of chocolate and lots of pears.




Pear and Almond Cake with Dark Chocolate Chunks
Adapted from this recipe by Not Quite Nigella

Ingredients

1 1/3 cup sugar
1 cup almond flour
3/4 cup all purpose flour
3 tblsp corn flour
1/4 tsp salt
2 tsp baking powder
1 tsp vanilla extract
1/2 cup vegetable oil
1/2 cup milk
2 eggs
2 pears diced into small pieces
1 cup dark chocolate chunks
3 pears halved and cored

2 tsp icing sugar for the topping

Method

1. In a bowl mix together sugar, almond flour, all purpose flour, corn flour, salt and baking powder.
2. In a separate bowl mix together mix together the oil, vanilla, eggs and milk
3. Pour the wet ingredients into the dry and mix until combined.
4. Add in the diced pears and chocolate chunks and mix well.
5. Pour into a greased and lined baking tin and then arrange the remaining halves of pear on top.
6. Bake at 180 degree centigrade for 45 minutes to 50 minutes or until a skewer comes out clean.
7. Sprinkle with icing sugar and serve warm with a cup of coffee.





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