Nigella Chocolate Pear Cake

This delicious chocolate pear cake by Nigella is a rich, easy-to-make dessert perfect for any occasion. With its moist chocolate layers and juicy pears, this cake feels like a warm hug. It’s a simple bake that uses common pantry ingredients, making it a versatile treat to whip up whenever you need a sweet, comforting bite.

Ingredients Needed:

• 125 grams wholemeal flour
• 150 grams margarine (sunflower)
• 125 grams self-raising flour
• 25 grams cocoa
• 1 teaspoon baking powder
• 150 grams soft dark brown sugar
• 2 medium eggs
• 1 tablespoon milk
• 100 grams ground almonds
• 75 grams caster sugar
• 1 teaspoon almond essence
• 400 grams pears (peeled & sliced)
• 25 grams flaked almonds

How To Make Chocolate Pear Cake ​Recipe:

1. Preheat the oven and prepare the tin: Preheat your oven to 180°C (350°F/Gas 4). Line a 20cm (8-inch) square cake tin with baking parchment.
2. Make the flour mixture: Use a fork to mix the margarine into the wholemeal flour, then add the self-raising flour. Set aside 2 tbsp of this mixture for later.
3. Prepare the chocolate base: Sift the cocoa powder and baking powder, and add them to the main flour mixture with the soft dark brown sugar. Mix in one whole egg, the egg yolk, and milk until well combined. Spread half of this mixture into the prepared cake tin.
4. Mix the almond layer: Combine the reserved flour-margarine mixture with the ground almonds, caster sugar, almond essence, egg white, and sliced pears. Spread this almond mixture over the chocolate base layer in the tin. Top with the remaining chocolate mixture.
5. Add flaked almonds and bake: Sprinkle the flaked almonds on top, pressing lightly. Place the tin on a baking sheet and bake in the center of the oven for 1 ¼ to 1 ½ hours, or until risen and firm. Let cool for 30 minutes before turning out.

Recipe Tips:

• Use ripe but firm pears: Choose pears that are ripe yet firm to keep their shape during baking and prevent them from becoming mushy.
• Don’t overmix the batter: Mix the chocolate batter just until combined to keep the cake light and fluffy.
• Line the cake tin properly: Use baking parchment to line the cake tin to prevent sticking and make it easier to remove the cake.
• Check with a skewer: Insert a skewer into the center of the cake at the 1-hour mark; if it comes out clean, the cake is ready.
• Cool before turning out: Let the cake cool for at least 30 minutes before removing it from the tin to ensure it sets properly and doesn’t break.

How To Store Leftovers?

• Refrigerate: First, let the leftover chocolate pear cake cool until it reaches room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container and store it in the refrigerator for up to 4 days.
• Freeze: Allow the cake to cool to room temperature before wrapping it in a double layer of plastic wrap and placing it in a freezer-safe bag or container. Freeze for up to 3 months.

Nutrition Facts:

Serving Size: 1 slice (based on 8 servings)

• Calories: 262 kcal
• Total Fat: 9 g
• Saturated Fat: 5 g
• Cholesterol: 62 mg
• Sodium: 114 mg
• Potassium: 232 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 2 g
• Sugars: 25 g
• Protein: 4 g

Try More Nigella  Lawson Recipes:

• Nigella Chocolate And Banana Cake
• Nigella Chocolate And Orange Cake
• Nigella Chocolate Olive Oil Cake