Today Dinner Mama had guests at lunch time, and that means a break from the norm, and trying to be a little more creative while not hurting the budget too much. Thankfully we still have lots of fresh fruit and other snacks to offer, and enough of the basic ingredients to whip up a cake.
Lunch today-beans on toast. Warm on this cold day, cheap, and tasty. But the best thing is a fresh pear and chocolate chip cake, still warm from the oven.
This cake is far more dense than most cakes that I make, as a result of having two whole pears in it, and much more moist too. In fact it’s so dense that you might not trust that it’s cooked when it’s done-test it by inserting a thin, sharp knife or a tooth pick. If the pick or knife come out clean, it’s cooked. If raw cake mixture shows on the knife, put it back in for another five minutes.
I’ve used chopped chocolate buttons for this-half and half white and milk chocolate, but you can use whatever you have to hand, be that a bar of chocolate, dark chocolate, it will all taste nice. I chose not to grease my cake pan, but to use a layer of paper instead. This may lead to wrinkles in the edge of the cake but reduces the calories slightly.
You may also want to change how you handle the pears. I grated them, because I’m not a fan of chunks of fruit in cake, but if you prefer, you can chop them into small chunks instead. Either way the pears will sink to the bottom of the cake.
Pear and Chocolate Cake
- 2 medium eggs.
- 150g of demerara sugar.
- 150g I Can’t Believe it’s Not Butter Light, melted.
- 100ml of skimmed milk.
- 200g self raising flour.
- Half teaspoon powdered ginger.
- Half teaspoon powdered cinnamon.
- 2 pears, peeled and grated, around 400g peeled weight.
- 50g of chopped chocolate.
- A little extra cinnamon and sugar to sprinkle on the top.
Melt the I Can’t Believe it’s Not Butter Light in a bowl, in the microwave on half power for 20 seconds at a time till melted. Preheat the oven to 180 degrees (160 if you have a fan assisted oven). Line a spring form pan with baking or grease proof paper.
Beat the eggs in a bowl with a whisk. An electric whisk will do this more quickly, but a hand whisk will do it just fine. Once the egg is well beaten, add the sugar and mix, before slowly pouring the melted I Can’t Believe it’s Not Butter into the mix-keep mixing as you pour it in.
Add the milk and whisk till well mixed, then sprinkle both the ginger and cinnamon onto the mix. The mix at this point will look very wet-that’s OK and to be expected.
Slowly add the flour, a little at a time and mix well. Once all of the flour is mixed in, and the mixture is lump free. Fold in the pears and the chopped chocolate and mix lightly.
Pour the mixture into your lined pan and sprinkle with the remaining cinnamon and sugar, and place in the middle of the oven. Leave to cook for 45 minutes before checking. Remove from the pan and cool on a wire wrack for a few minutes before trying to remove the paper.
This moist, rich cake has 210 calories per serving (12 servings per cake). As made, it cost approximately £1.40 to make.