Great BAKES

PEAR CAKE

 TAKES 1 HR 45 MINS, PLUS COOLING SERVES 12

FOR THE POACHED PEARS

4-6 large unripe pears, peeled 75cl bottle red wine 150g caster sugar 2 cinnamon sticks FOR THE CAKE 150g dark chocolate, plus 25g, melted 50g creme fraiche 120g unsalted butter, softened 120g caster sugar 4 eggs 80g ground almonds 40g plain flour 1tbsp cocoa powder 1tbsp baking powder YOU WILL NEED Large loaf tin, about 28-30cm, greased and lined with a good overlap of baking paper on all sides

1 Put the pears into a small saucepan where they fit snugly, upright. Add the wine, sugar and cinnamon. Cook gently until the sugar has dissolved, then cover with a small plate to keep them submerged. Simmer for 30 mins or until just tender. Remove the pears and allow to cool. Trim the bases so they’re flat and can stand up.

2 Preheat the oven to 180C/ Gas 4. Put 150g chocolate and creme fraiche in a heatproof bowl and melt over simmering water. Whisk the butter and sugar until pale and fluffy. Add the eggs