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Marialena

Pear and chocolate cake with pistachio, fall spices & caramel sauce

Pear cake with whole pear bites, dark chocolate chips and pistachio nuts, flavoured with all the autumnal spices and a warm caramel sauce will certainly become your favourite of the season!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 -12
Course: Breakfast, Dessert, Snack
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the cake batter:
  • 200 gr self-rising flour
  • 80 gr almond meal or almonds processed in a food processor
  • 180 gr demerara sugar or unrefined brown sugar
  • 1 tsp baking powder
  • 1 tsp cinnamon ground
  • 1/2 tsp nutmeg ground
  • 1/4 tsp cloves ground
  • ¼ tsp ginger ground
  • 1 big pear peeled and diced
  • 100 gr pistachio nuts chopped
  • 60 gr almonds chopped
  • 80 gr dark chocolate drops
  • 3 eggs
  • 1 tsp vanilla extract
  • 150 gr butter melted
  • 50 gr olive oil light scented
For the caramel sauce:
  • 200 gr coconut milk
  • 70 gr demerara sugar or unrefined brown sugar

Equipment

  • cake tin

Method
 

For the cake batter:
  1. Preheat the oven to 170C fan. Grease the cake tin with butter or olive oil and dust with flour removing the excess flour.
  2. Heat the butter in a small saucepan over medium to high heat until starting to melt. Leave aside to cool down.
  3. Add all the dry ingredients (flour, sugar, almond meal, baking powder, spices, chopped pistachio nuts, chopped almonds, dark chocolate drops) to a big bowl and mix.
  4. Add the eggs to another bowl and whisk them lightly, then add the lukewarm melted butter, the olive oil and the vanilla extract and mix well.
  5. Add the wet ingredients mix to the dry ingredients mix and stir to combine.
  6. Finally, add the diced pear to the batter and fold them in gently.
  7. Pour the batter to the cake tin. Bake for 1 hour or until a toothpick comes out clean when dipped into the cake.
  8. Leave the cake cool down for few minutes then remove it from the tin and drizzle the warm caramel sauce on top.
For the caramel sauce:
  1. Add the coconut milk and the sugar to a small saucepan and bring to boil, then cook over medium to high heat stirring occasionally for 8-10’ until the sauce forms.

Notes

Keep the cake in room temperature covered airtightly for the first 2 days, then keep in the fridge for another 2-3 days.