Annie Bell's Chocolate, Pear and Almond Sponge
Over a year ago
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Ingredients
- 1 ripe pear
- 200g golden caster sugar plus 1tbsp extra
- 200g softened unsalted butter plus extra for greasing
- 3 medium eggs
- 200g ground almonds
- 50g flaked almonds
- 25g cocoa sifted
- 2tsp baking powder sifted
- 2tbsp dark rum
- 100g dark chocolate chips
Accompaniment
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Method
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1
1. You will need a 23cm square cake tin.
2. Peel the pear and quarter, core and slice it. Toss the slices with 1 tbsp caster sugar in a bowl and set aside for 10-15 minutes to draw out some of the juices.
3. In the meantime, butter the cake tin and preheat the oven to 190C/170C fan/gas 5.
4. Place the first seven ingredients for the cake mixture in the bowl of a food processor and whiz to cream together, then add the rum. Transfer to a bowl and fold in two thirds of the chocolate chips. Drain the pear slices and pat dry on a double thickness of kitchen paper.
5. Transfer the cake mixture to the prepared tin, smoothing the surface, and scatter over the pear slices and remaining chocolate chips. Bake for 50-55 minutes until dry and firm in the centre and a skewer inserted comes out clean. Run a knife around the sides of the cake and leave to cool for at least 15 minutes.
Chef's Tips
SERVING SUGGESTIONS: This is gorgeous warm as a pudding 20-30 minutes out of the oven – try it with a spicy ice cream – and equally gorgeous further down the line at room temperature when it becomes more brownie-like. It keeps well in an airtight container for a couple of days.
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