Recipes - Chocolate and Pear Sponge Cake Recipe

Ingredients

175 g/ 6 oz/ ¾ cup of butter, softened

175 g/ 6 oz/ 1 cup of soft brown sugar

3 eggs, beaten

150g/ 5½ oz/ 1¼ cups of self-raising flour

15 g/ ½ oz/ 2 tbsp of cocoa powder

2 tbsp milk

2 small pears, peeled, cored and sliced

Grease a 23 cm/ 8 inch loose-bottomed cake tin (pan) and line the base with baking parchment.
In a bowl, cream together the butter and soft brown sugar until pale and fluffy.
Gradually add the beaten eggs to the creamed mixture, beating well after each addition.
Sieve (strain) the self-raising flour and cocoa powder into the creamed mixture and fold in gently until all of the ingredients are combined.
Stir in the milk, then spoon the mixture into the prepared tin (pan).
Level the surface with the back of a spoon or a knife.
Arrange the pear slices on top of the cake mixture, arranging them in a radiating pattern.
Bake in a preheated oven, 180°C/ 350°F/ Gas Mark 4, for about I hour until the cake is just firm to the touch.
Leave the cake to cool in the tin (pan), then transfer to a wire rack until completely cold before serving.

Serve the cake with melted chocolate drizzled over the top for a delicious dessert.

	Chocolate and Pear Sponge Cake Recipe

	Ingredients Sponge 175 g/ 6 oz/ ¾ cup of butter, softened 175 g/ 6 oz/ 1 cup of soft brown sugar 3 eggs, beaten 150g/ 5½ oz/ 1¼ cups of self-raising flour 15 g/ ½ oz/ 2 tbsp of cocoa powder 2 tbsp milk 2 small pears, peeled, cored and sliced Preparation Grease a 23 cm/ 8 inch loose-bottomed cake tin (pan) and line the base with baking parchment. In a bowl, cream together the butter and soft brown sugar until pale and fluffy. Gradually add the beaten eggs to the creamed mixture, beating well after each addition. Sieve (strain) the self-raising flour and cocoa powder into the creamed mixture and fold in gently until all of the ingredients are combined. Stir in the milk, then spoon the mixture into the prepared tin (pan). Level the surface with the back of a spoon or a knife. Arrange the pear slices on top of the cake mixture, arranging them in a radiating pattern. Bake in a preheated oven, 180°C/ 350°F/ Gas Mark 4, for about I hour until the cake is just firm to the touch. Leave the cake to cool in the tin (pan), then transfer to a wire rack until completely cold before serving. Baking Tips and Ideas Serve the cake with melted chocolate drizzled over the top for a delicious dessert.

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