Toffee, pear & chocolate loaf cake
This delicious combination makes an irresistible pudding or teatime treat. CUTS INTO 8 SLICES PREP 35min, plus cooling COOK about 1hr 25min
FOR THE PEARS
• 50g caster sugar
• 3 firm Conference pears
• Pared zest 1 orange
• 2tbsp cocoa powder
FOR THE LOAF
• 150g unsalted butter, softened, plus extra to grease
• 175g plain flour
• 1tsp bicarbonate of soda
• 40g cocoa powder
• 100g dark brown soft sugar
• 150g caster sugar
• 2 medium eggs
• 1tsp vanilla bean paste
• 75g soured cream
FOR THE TOFFEE SAUCE
• 100ml double cream
• 40g dark brown soft sugar
• 15g unsalted butter
• ½tbsp golden syrup
1 First, poach pears. Heat caster sugar and 600ml water in a medium pan over a low heat, stirring until sugar dissolves. Peel pears, leaving stems attached, then halve lengthways and core neatly (use a melon baller if you have one). Add pears to pan along with orange zest, making sure they are covered with liquid.
2 Bring to the boil then simmer for 10min, until pears have started to soften. Remove from liquid and leave to cool. Once cool, pat dry thoroughly with kitchen paper and dust with cocoa powder – this helps to stop the cake becoming soggy.
3 Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 900g loaf tin with baking parchment. Blitz all loaf ingredients in a food processor until smooth. With motor still running, slowly pour in 100ml freshly boiled water from the kettle until combined.
4 Pour ⅓ of the batter into prepared tin. Cut a small slice off the bases of pear halves, then join halves back together and push into batter, stems up, so that pears are touching side by side and sitting on bottom of tin. Spoon remaining batter around pears, then wrap stems with foil to stop them burning. Bake for 1hr 10min, or until a skewer inserted into the centre of sponge comes out clean. Leave to cool completely in the tin.
5 Meanwhile, make the toffee sauce: heat all ingredients in a pan over gentle heat until melted and smooth. Simmer for 5min; cool.
6 To serve, transfer cake to a serving plate. Pour over toffee sauce and serve in slices.
TO STORE Keep in an airtight container at room temperature for 3 days. Store sauce in fridge and reheat gently on hob to loosen.
PER SLICE: CALS 541; FAT 29G; SAT FAT 18G; CARBS 62G