Pear, chocolate and burnt butter cake
The burnt butter gives this cake a delicious nutty flavour which pairs well with old friends, pear and chocolate. Serve for a gorgeous gluten-free dessert or a truly indulgent afternoon tea treat.
- 30 mins preparation
- 50 mins cooking plus cooling
- Serves 6 - 8
Print
Ingredients
- 1 cup gluten-free flour, plus 1 tbsp extra to dust cake tin
- 1 1/2 tbsp baking powder
- 1/2 tsp sea salt
- 3 large eggs
- 3/4 cup sugar
- 125 g unsalted butter
- 3 pears, peeled and sliced − Nici used Bosc pears
- 120 g dark chocolate, broken into chunks
Method
- 1Preheat oven to 180ºC. Grease and flour a 23cm spring form tin.
- 2In a bowl, combine 1 cup of flour, baking powder and salt.
- 3Using a standing mixer, beat the eggs on high speed until very thick and foamy – about 8-10 minutes. Add sugar and beat for another minute.
- 4Melt the butter in a saucepan over a medium-high heat until it foams and begins to brown – about 6-7 minutes. Take it off the heat when it starts to brown as it will keep browning once removed from heat.
- 5With the mixer beating on a low speed, add the flour mixture and butter alternately. Don't overbeat, instead, use a spatula to make sure all the flour is mixed in. Scrape the batter into the prepared tin. Scatter over the pear slices, then the chocolate. Don't worry that they all sit on top as while cooking, the batter will enfold them.
- 6Bake for 40-50 minutes or until the cake springs back when pressed. Cool for 10-20 minutes before the removing sides.
- 7Slice and serve with whipped cream or yoghurt.
Notes
If serving this for dessert, briefly warm in an oven set at 180ºC for 5-10 minutes to melt the chocolate. Yum!
The Latest from Food To Love
read more from