Frances Moffat's Chocolate Pear Cake

Course: Main

Servings: 1 cake

Prep Time: 15 minutes

Cook Time: 25 minutes

  • plain flour - 4 oz
  • cocoa powder - 2 oz
  • margarine (ie: Stork) - 6 oz
  • caster sugar - 6 oz
  • baking powder - 1.5 tsp
  • Shetland hens' eggs - 3
  • fresh pears - 2 large
  • icing sugar - (to dust)
  1. Preheat oven to 170 C and lightly grease or line an 8 inch round cake tin.
  2. Cream the sugar and margarine together until light and fluffy.
  3. Add the eggs, one at a time, and combine well.
  4. Sift the dry ingredients into the wet, and combine thoroughly.
  5. Peel and finely chop one of the pears and fold into the mixture.
  6. Spoon the batter into the prepared tin.
  7. Peel and cut the other pear lengthwise into 8 sections. Arrange on the top of the cake batter.
  8. Bake for 25 minutes, or until well risen and springy to touch. A skewer inserted into the centre of the cake will come out clean when it is ready.
  9. Leave to cool and then dust with icing sugar before serving.