Ingredients
- 315 g salted butter, softened, 11 oz
- 315 g brown sugar, 1 ½ cups packed, light or dark
- 5 eggs, large, at room temperature, lightly beaten
- 315 g ground almonds, almond flour or almond meal, 11 oz (about 3 cups)
- 50 g gluten free flour or plain flour, scant ½ cup; use gluten-free for a gluten-free cake
- 1 tablespoon ground cardamom, use 2 teaspoons for a milder flavor
- 2 ripe pears, firm-ripe Bosc or Anjou, peeled, cored and sliced ¼ inch thick
- 100 g dark chocolate, 70% cocoa, roughly chopped, 3 ½ oz
- 1 tablespoon caster sugar for dusting, or granulated sugar
Instructions
- Preheat the oven to 320°F (160°C). Line the base and sides of a 9-inch (23 cm) springform pan with parchment paper.
- In the bowl of a stand mixer (or with a hand mixer), beat the softened butter and brown sugar on medium-high speed for 3 to 4 minutes, until pale and creamy.
- Turn the mixer to low and gradually pour in the beaten eggs, a little at a time. Add the ground almonds, flour and cardamom and mix on low just until combined.
- Spread half of the batter into the prepared pan. Arrange half of the pear slices over the batter and scatter over half of the chopped chocolate. Spread the remaining batter on top.
- Bake for 20 minutes, until the top has just started to set. Carefully take the cake out of the oven, press the remaining chocolate pieces into the top, and arrange the remaining pear slices over it in whatever pattern you like. Sprinkle the pears with the caster sugar.
- Return the cake to the oven and bake for another 40 minutes, or until it is golden, the center springs back when lightly pressed, and a skewer inserted into a chocolate-free spot comes out with just a few moist crumbs. If the top browns too quickly, cover it loosely with foil.
- Let the cake cool in the pan for 15 minutes, then release the sides and let it cool for at least 5 minutes more before slicing. Serve slightly warm or at room temperature, with a dollop of cream if you like.
Notes
Adapted from The Ethicurean Cookbook.
For a gluten-free cake, use a cup-for-cup gluten-free flour blend and check that your chocolate is certified gluten-free. The cake keeps in the refrigerator for up to 4 days and freezes well for up to 2 months.
Nutrition (estimated per serving)
Calories: 550kcalCarbohydrates: 44gProtein: 9gFat: 40gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 125mgSodium: 204mgPotassium: 171mgFiber: 5gSugar: 32gVitamin A: 766IUVitamin C: 1mgCalcium: 105mgIron: 3mg
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
