Chocolate amaretto pear cake

I like making cakes. I always look for an occasion. I baked this one a long time ago. We were watching the Game of Thrones finale at work. Honestly, I wanted to make something that could fit nicely into the TV series, but all I could find or think of was lemon cakes or tarts. Lemon cakes didn’t convince me at that day, and tarts always seem so time-consuming, and anyway I didn’t have a rolling pin.

So, as usual, I went for something simple, but much liked pears, alcohol, and chocolate. Nobody complained.

<div”>Chocolate amaretto pear cake

Adapted from Moje wypieki

For 25cm springform

• 4 pears (around 500g), peeled, cored and diced
• 2 Tbsp lemon juice
• 3 Tbsp amaretto200g plain flour
• 95g ground almonds
• 2 Tbsp cocoa powder
• 1 tsp cinnamon
• 1 tsp baking powder
• 200g butter, room temperature
• 170g caster sugar
• 4 eggs, room temperature

Line a 25-cm springform pan with parchment paper. Preheat the oven to 170ºC/150ºC fan.
Mix the pears with lemon juice and amaretto. Set aside at the room temperature for flavors to develop for about an hour.
Sift flour, baking powder, cocoa powder, and cinnamon in a bowl. Leave aside.
In a big bowl beat butter and sugars until light and fluffy.
Add one egg at a time and mix until fully incorporated before adding the next egg. Repeat until you run out of eggs.
Gradually add the flour mixture and stir gently until combined.
Finally, fold in pears and their juices.
Pour the mixture into the pan and bake for 45-50 minutes, or until a toothpick comes out clean.
Leave to cool on a wire rack.

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