Pear, cocoa and almonds are a heavenly combination. This not-too-sweet cake is perfect with a good cup of coffee when you are in need of something light, fresh but still comforting.
150g cake flour
50g cocoa powder
80g almond flour
7,5ml baking powder
5ml ground cinnamon
1,2ml ground ginger
2 pears, cored, peeled and diced
Preheat your oven to 160℃.
Spray and line a 23cm X 13cm X 7cm bread tin with baking paper.
Add the flour, cocoa powder, almond flour, baking powder, cinnamon, ginger and salt to a mixing bowl and set aside.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and cream until light and fluffy.\
Add the eggs, one at a time, incorporating in between, before adding the vanilla extract.
Now, add about a third of the dry ingredients, a spoonful at a time with the mixer running on a low speed. Then add 15ml milk and wait for it to be incorporated into the mixture. Add another third of the dry ingredients, followed by the last 15ml of milk and finally add the last third of the dry ingredients. Mix until all ingredients are well blended.
Add the diced pear and stir in with a spatula.
Spoon the mixture into the lined bread tin and bake for one hour.
It is important to test the cake to make sure it is done before removing it from the oven.
Remove from the oven once it is cooked and allow to cool in the tin for 15 minutes or so.
Dust the pear cake with icing sugar before serving