AUTUMN DELIGHT

Nici’s show-stopping pear cake

SERVES 8-10

I am in awe of my mother’s endless cake recipes timed to make the most of whatever is in season. This pear cake marries two flavours that were meant to be together – pear and chocolate. I use this recipe, served warm, as a dessert. It’s so impressive!

180g butter, softened

1 cup sugar

3 eggs

3 cups plain flour

3 tsp baking powder Pinch of salt

¾ cup buttermilk (see note)

4- 6 small to medium-sized

pears (Mum uses Honey Belle), peeled, cored and quartered

¼ cup cream

150g quality dark chocolate

(60% at least), chopped

Softly whipped cream, to serve (optional)

1 Preheat oven to 180°C fanbake. Line a 25cm springform tin with baking paper.

2 Cream the butter and sugar until pale and creamy. Beat in the eggs, one at a time, and continue beating for 1-2 minutes.

3 Sift the flour, baking powder and salt together. Stir half into the creamed mixture. Add the buttermilk, then the remaining dry ingredients.

4 Scrape the batter into the prepared tin. Smooth the top with the back of a wet spoon.

5 Place the pears core-side down to cover the batter. No need to press them in.

6 Bake for 35- 40 minutes or until a skewer inserted comes out clean. Cool for 15 minutes in the tin before removing to cool further on a wire rack.

7 Make a chocolate drizzle by warming the cream and dark chocolate in a bowl over a pot of simmering water. Whisk until smooth and glossy.

8 When ready to serve, drizzle chocolate over the cake.

Serve with whipped cream, if desired.