GLUTEN-FREE CHOCOLATE, DATE AND PEAR CAKE

SERVINGS: 12

INGREDIENTS

● 250g fresh medjool dates, pitted, chopped

● 1 tsp bicarbonate of soda

● 1 cup buckwheat flour

● 1/2 cup cocoa powder

● 1 tsp baking powder

● 2 eggs, lightly beaten

● 1/2 cup light-flavoured extra virgin olive oil

● 2 small beurre bosc pears, peeled, halved, cored, thinly sliced

● 100g dark chocolate, finely chopped

METHOD

1. Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 22cm round (base) springform pan. Line base and side with baking paper.

2. Place dates and 1 1/2 cups water in a medium saucepan over medium heat. Bring to the boil. Remove from heat. Stir in bicarbonate of soda. Stand for 10 minutes. Using a stick blender, blend until smooth.

3. Sift flour, cocoa and baking powder into a bowl. Add egg, oil and date mixture. Stir until combined.

4. Pour mixture into prepared pan. Arrange pear, slightly overlapping, on top of mixture. Bake for 50 minutes to 1 hour or until a skewer inserted into centre of cake comes out clean. Cool completely in pan.

5. Place chocolate in a microwave-safe bowl. Microwave on high stirring with a metal spoon halfway through, for 1 minute or until melted and smooth. Transfer cake to a serving plate. Drizzle with melted chocolate. Serve.