• 8servings
  • 120minutes

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Nutrition Info . . .

VitaminsB12, H, D
MineralsFluorine, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 200g unsalted butter, softened

  2. cup macadamia nuts, chopped

  3. 1 1/4 cups firmly packed brown sugar

  4. 2 tsp vanilla extract

  5. 6 eggs

  6. 1 1/2 cups almond meal

  7. 1 1/2 tbsp cocoa

  8. 200g dark chocolate (we used Plaistowe 70% cocoa solid), melted

  9. 3 firm Beurre Bosc pears, peeled, halved & cores removed

  10. Crme chantilly

  11. 300ml thickened cream

  12. 1 tbsp icing sugar, sieved

  13. 1 tsp vanilla extract

  14. Icing sugar, extra, for dusting

  15. peeler

  16. Teaspoon 25cm springform tin

  17. pastry brush

  18. electric mixer

  19. silicon spatula

  20. skewer

  21. fine sieve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 150C (130C fan). Use 1 tbsp of soft butter to generously grease base and sides of tin. Coat base with chopped nuts.

  2. Place sugar, vanilla and rest of butter in bowl of electric mixer and whisk on high speed for 5 mins until light and fluffy. Add eggs, almond meal, cocoa and melted chocolate and whisk until combined.

  3. Spoon mixture into prepared tin and tap on bench to level. Evenly arrange pears cut side down and push into mixture so that it rises quarter of the way up the pears (pears will sink during cooking). Bake cake for 1 hour 45 mins – a skewer inserted into centre should come out clean when cooked. Remove cake from oven and allow to cool in tin.

  4. Meanwhile, place cream, icing sugar and vanilla extract in bowl of electric mixer and whisk to soft peaks. Remove cake from tin and dust with icing sugar. Slice and serve with crme chantilly.


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