Spiced Chocolate, Pear and Almond Cake

Preparation

Bruise the cardamom pods. Peel, halve and core the peas. Soften the butter. Separate the eggs. Melt and slightly cool the dark chocolate. Sift the plain flour.

Method

1. 1 Put 50g sugar per cake being made and the water in a large pan. Stir over a medium heat until the sugar has dissolved.
2. 2 Bring to a simmer. Add the cardamom pods.
3. 3 With the pear halves cut side down, score them, lengthways, about 5mm apart. Do not cut all the way through.
4. 4 Place in the pan and cover. Simmer for 5 minutes.
5. 5 Turn and simmer for another 5 minutes. Remove with a slotted spoon and set aside, reserving the syrup.
6. 6 Heat the oven to 180°C/350°F/gas 4 (160°C for fan ovens). Butter one 20cm springform cake tin per cake being made and line the base with baking parchment.
7. 7 Cream together the butter and remaining sugar in a large bowl until pale and fluffy.
8. 8 Beat in the egg yolks, one at a time.
9. 9 Stir in the melted chocolate.
10. 10 Gently fold in the almonds and flour.
11. 11 In a separate clean bowl, whisk the egg whites until stiff then gently fold into the mixture.
12. 12 Spoon into the tin and level the surface.
13. 13 Arrange the pears – scored side up – in a circle on top, with the stalk ends facing the middle.
14. 14 Bake for 50-60 minutes until just firm.
15. 15 Cool in the tin for 10 minutes before removing.
16. 16 Simmer the reserved syrup over a medium heat for 3-5 minutes until thickened slightly.
17. 17 Remove the cardamom pods and brush the syrup over the top of the cake, and serve.