Pear, Dark Chocolate & Caramelised Pecan Cake

Cook Time 1 hour 20 minutes

Servings 12

Ingredients

250ml (1 cup) extra virgin olive oil

1 cup raw sugar

1 tbsp vanilla extract or vanilla bean paste

3 eggs

1 tsp ground cinnamon

2 cups plain all-purpose flour

1 tsp baking powder

½ tsp bi-carb soda

½ tsp salt

2 firm pears, cored and cut into small 1cm pieces

150g dark chocolate, finely chopped

Caramelised pecan topping

½ cup pecans, roughly chopped

3 tbsp brown sugar

1 tsp ground cinnamon

1 tbsp extra virgin olive oil

Pinch of flakey sea salt

Method

Preheat your oven to 160°C/320°F.

Grease and line a 23cm/9inch round springform cake tin then set aside.

In a large mixing bowl whisk together the olive oil and sugar. Add the vanilla, eggs, and cinnamon, and whisk well to combine. Now add the flour, baking powder, bi-carb soda, and salt, and fold together until almost combined.

Add the chopped pears and dark chocolate and fold together to combine. Pour the mixture into the prepared cake tin and set aside.

In a small bowl combine the pecans, brown sugar, cinnamon, olive oil, and salt. Mix well and then sprinkle over the cake batter.

Bake the cake at 160°C/320°F for 1 hour and 5 minutes.

Remove from the oven and allow to cool before removing from the tin.

Serve warm, at room temperature, or store the cake in the fridge and serve cold.

NOTES:

For the best results, use firm and barely ripe pears that will maintain their shape when added to the batter mixture. This will prevent any undesired mushiness and ensure the perfect texture within the cake.

For a gluten-free option use a gluten-free baking blend flour that can be used in a 1:1 ratio to plain/all-purpose flour.

This cake is incredibly versatile and can be enjoyed at any time — whether it's warm from the oven, at room temperature, or even cold the next day.