Pears and chocolate. It’s a classic combination that I didn’t think could get any better, but add a touch of cardamom and it’s transported to a whole new level in this beautiful gluten free Pear, Chocolate and Cardamom Cake.
I love the unexpected surprise that the cardamom gives this cake. On the surface it looks like a simple chocolate and pear cake, however it’s the cardamom that really makes this cake, and makes it a really special cake with it’s beautiful, yet subtle flavour and heady scent.
Looking for a vegan chocolate cake? Look no further than this divine and not to mention easy one bowl vegan chocolate cake.
This recipe comes from the beautiful The Ethicurean Cookbook: Recipes, Foods and Spirituous Liquors, from our Bounteous Walled Garden in the Several Seasons of the year and was the first of many recipes I earmarked to try.
Not least because I had all the ingredients on hand, because admittedly, although this book is beautiful and inspiring, quite a number of the recipes use hard to find ingredients.
I’m not deterred, though, and am still trying to find somewhere that stocks dried elderflowers that ships to Australia – if you know of anywhere I can get them I’d love to hear from you!
I did make quite a few changes to this recipe, though.
Firstly I replaced the caster sugar with brown sugar as I wanted a richer, more caramel-like flavour, which goes so well with pears. Next, the original recipe only called for one pear, but I doubled this because I honestly didn’t think it was enough pear for the size of the cake.
I’m glad I did because I do think it needed it. I also increased the amount of chocolate in the original recipe, because honestly, there’s no such thing as too much chocolate. Finally, in the middle of the cake I added a layer of pear slices and chocolate, as the original recipe called for the pear and chocolate to be added on top.
This is a truly beautiful cake that you need to make. At least once!
Pear, Chocolate & Cardamom Cake
Ingredients
- 315 g salted butter at room temperature, 11 oz
- 315 g brown sugar 1 1/2 cups
- 5 eggs lightly beaten
- 315 g ground almonds 11 oz
- 50 g gluten free flour or plain flour 1/2 cup
- 1 tbsp ground cardamom
- 2 ripe pears peeled and sliced (or chopped if you prefer)
- 100 g dark chocolate roughly chopped, 3 1/2 oz, 70% cocoa
- caster sugar for dusting
Instructions
- Preheat the oven to 160 celsius (320 Fahrenheit) and line the base and sides of a 23cm springform cake tin with baking paper.
- Place the butter and sugar in the bowl of an electric mixer and beat until pale and creamy. Switch the mixer to low and gradually add the beaten eggs followed by the ground almonds, flour and cardamom. Mix until combined.
- Place half the cake mixture into the prepared tin and cover with half the pear and chopped chocolate. Cover with the remaining cake mixture and place in the oven for 20 minutes. Carefully remove the cake and push the remaining pieces of chocolate into the top of the cake and top with the remaining pear in whatever pattern you prefer. Sprinkle the pear with caster sugar and return to the oven to bake for a further 40 minutes, or until the cake is cooked and the centre of the cake springs back when lightly touched. Remove the cake from the tin and cool for at least 20 minutes before serving. Serve at room temperature or slightly warm with a dollop of cream.
More from my site
Roasted Cocoa Gluten Free Chocolate Cake Recipe
Fig and Pear Salad with Pistachio Crusted Labne and Honey and Lavender dressing
Smoked Sea Salt Flourless Chocolate Cookies {gluten free}
Quinoa Pilaf with Za’atar Roasted Butternut Pumpkin & Persimmon
Caramelised Orange and Cardamom upside-down cake
Gluten free Banana Cake with Cinnamon Cream Cheese Frosting
linda says
baked this cake, looks just like yours. delicious too! but I did have two issues. one, the butter leaked out of the pan from the bottom and made quite a mess ! the pan seemed to be put together properly. also, had to raise the temp in the oven because it was taking so long to bake, an extra half hour to 45 mins longer. any comments would be appreciated.
Nicole @ Delicious Everyday says
I’m sorry to hear about the butter leaking Linda. I’ve not had that issue myself although I tend to use Push Pans (like this one http://amzn.to/1PVdU3f) when I’m baking as I find they are a little less prone to leaking than traditional springform tins. Perhaps next time you could try a regular cake tin well lined with baking paper to prevent the butter leaking. As for the extra baking time, this could be due to a couple of things, such as how juicy the pear was (if it was particularly juicy it would add to the baking time) the other is your oven calibration (a good way to test your oven is to bring it to temperature and then place an oven thermometer inside to ensure that the temperature on the dial matches the internal temperature). My final thought on the extra baking time could be due to the size of the eggs you used. I used large eggs (which in Australia weigh around 56g or 2oz). If you used larger eggs that would also have contributed to the additional baking time. I hope this helps. And I’m so glad you enjoyed the cake. It truly is a gorgeous cake. If you enjoy cardamom you might also like my orange and cardamom upside down cake. 🙂
linda says
thanks for your prompt reply, I’ll try that pan.
zonderzooi says
This cake looks amazing! Love the fact that you’re using things as brown sugar, always better as the white version.
patti says
I just served this recipe at a dinner party tonight and it was a delicious.. I ground roasted almonds that were lightly salted, so I used unsalted butter and was very pleased with the seasoning. I cubed the pear for the first layer and then for the top, I did a fan of pears around the edges, then created a rosebud out of smaller very thin pear slices for the middle. To add to its decadence I drizzled some hot caramel sauce over it when served. I did have to cook it 10 minutes longer to have it the correct firmness. It cut perfectly. The cardamon flavoring was a big hit. I toasted the cardamon seeds once I opened the pods to release their flavor and to make pulverized them in a mortar and pestle easier. I then sieved them to remove any unwanted chunks. I used regular King Arthur unbleached flour. Thanks so much.
hermione says
I’ve just made this cake. I sub’ed 1:1 butter for coconut oil, don’t! the oil dripped out of the bottom of the cake tin! I also changed the sugar to half coconut sugar and half molasses sugar – has a rich caramel taste. Tastes delish, but I would halve the amount of oil I use next time. The cardamom & pear combo is great.
Jennifer says
Thanks for the feedback Hermoine. It is always interesting to hear how different ingredient substitutions work out. The cake is very rich and buttery, so I’m not surprised to hear about the oil leaking. I think using half the amount of oil or even maybe 2/3 might be better next time. If you do try it again with the reduced oil I’d love to hear how it turns out 🙂 And yes, the cardamom and pear combination is wonderful. Definitely one of my favourites. 😀
Emma says
I discovered cardamom a few years ago and I have to say, it is such a beautiful spice. And juicy pears in a cake? Sounds like a winner to me!
Kimberly says
Delicious ! I’m definitely making this
but I have a small question, is it necessary to use salted butter ? can I use unsalted ? Thank you !
Jennifer says
No, the salted butter isn’t necessary, although I’d add a little salt to the cake if you aren’t using salted butter. Around 1/2 tsp. Let me know how it turns out 🙂
JENNY says
I made this cake the other night, went to put it in my oven to find my element had blown. We cooked it in the BBQ, OMG it was superb.
I had to make a few changes as I didnt have enough ground almond, I had some hazelnuts & pecans, mixed them all together and ground them. I was still 100gms short which I ended up replacing with flour. The cake was so moist, forget the calories – it was worth every one
Jennifer says
So glad to hear you enjoyed it Jenny 🙂 It’s truly a fantastic cake, and a little bit unusual, and beautiful, with the cardamon in it. I’ll definitely be making it again.
Kiran @ KiranTarun.com says
Beautiful cake! I love all the spices and ground almonds in baked goods 🙂
Deanna @ DB and Jelly says
Such an interesting combination of flavors! It sounds delicious and looks awesome too!
vegeTARAian says
You’re right, this sounds like a wonderful flavour combination! Looks delicious
[email protected] says
Wow!!! Definitely, a cake to die for… I am drooling!!!!!
Maureen | Orgasmic Chef says
I’ve never been a big cake fan but add fruit and I can’t get enough of it. I’d love to make this cake!
Helen says
What a gorgeous cake! I love pear and chocolate and am intrigued about the cardamom. I’m definitely going to have to make this.
Laura (Tutti Dolci) says
I was just baking with pears this morning! Love caradmom with pears and the chocolate sounds divine too!
Brooke Schweers says
Wow could this cake get any better?! Ive been obsessed with cardamon after I discovered how well it went with stewed apple. Gorgeous flavours and a classic combination of chocolate and pear which would leave any palette happy 🙂
Karolina says
Looks delecious . Perferct combination of flavours my favourite. This is as sort of cake I really want to try!
Kathryn says
I love the flavours in this cake – pear and chocolate is a total winner but the unexpected delight of the cardamom sounds like a real treat!
My Kitchen Stories says
This is the sort of cake that I crave the most. It looks fantastic and sounds like your baking skills are tried and tested . Always better with more fruit I think too
Tegan @ Happy Healthy Whole says
Your right. What a divine combination. 🙂
Sylvie @ Gourmande in the Kitchen says
What a beautiful cake and a nice update on a classic combination of pears and chocolate.
Rosa says
A wonderful cake! What heavenly flavors.
Cheers,
Rosa
Emma Galloway says
Love the look and sound of this cake Jennifer! Beautiful photos too xx
Stephanie - The Dessert Spoon says
Delicious! It looks so beautiful and moist. I look forward to trying this cake!