Pear and Chocolate Cake

Ingredients:

180g gluten free plain flour

40g ground almonds

1 tsp Xanthan gum

½ tsp fine sea salt

1 tbsp GF baking powder

30g cocoa powder

125g unsalted butter

125g light brown sugar

50g maple syrup

2 large eggs

1 tsp vanilla extract

4 tbsp pear juice (or apple juice)

500g (unpeeled/uncored weight) fresh ripe pears (peeled, cored & finely chopped)

Icing:

90g plain chocolate – broken into pieces

25g unsalted butter

90g icing sugar – sifted

3 tbsp milk

Roasted chopped pistachios for decoration (optional)

Instructions:

1. Base-line a 23 cm round cake tin (4 cm deep).  Pre-heat the oven to 140C Fan.

2. In a medium bowl, weigh and mix together the flour, almonds, Xanthan gum, salt, baking powder and cocoa, making sure any lumps are completely broken down. Set aside.

3. In a large bowl, cream together the butter, sugar and maple syrup until light and fluffy. Add the eggs and vanilla extract and beat until well combined.

4. Add the dry ingredients, juice and chopped pear to the mixture and fold until completely combined.

5. Spoon the mixture into the cake tin and smooth the surface so that it is even.

6. Bake for 30 to 40 minutes until the cake is ‘set’ and a skewer inserted into the centre comes out clean.

7. Leave in the cake tin for 5 to 10 minutes before turning onto a wire rack to cool completely.

8. To make the icing : Place the chocolate and butter into a small bowl and melt together either over a small pan of simmering water, or in the microwave on 30 second bursts (medium setting) stirring frequently.  Remove from the heat and add the icing sugar and milk. Beat until fully combined, smooth and silky.  Immediately spread onto the cake and sprinkle with chopped pistachios for decoration. Leave to cool.