Choc and Pear Upside Down Cake

This may at first seem a little bit indulgent but it’s the perfect treat after a tough week. Each ingredient is as natural and wholesome as possible – what could be better? And pears taste utterly delicious when paired with rich chocolate.

Serves: 8

Ingredients

    • 125g coconut oil, melted, plus extra for greasing
    • 150g unrefined caster sugar
    • 2 ripe pears, peeled, cored and cut into eighths, (well-drained tinned pears are fine)
    • 4 medium eggs
    • 200g ground almonds
    • 50g flaked almonds
    • 25g raw cacao powder
    • 2 teaspoons gluten-free baking powder
    • 50g dark chocolate, melted (at least 70 per cent cocoa solids) to decorate

Method
Preheat the oven to 180 degrees. Lightly grease a non-stick 23cm square cake tin.

Mix together 50g of the melted coconut oil with 50g of the sugar and pour the mixture over the base of the cake tin. Arrange the pear slices neatly in rows to cover the base of the cake tin and set aside.

Crack the eggs into a bowl, add the remaining sugar and beat using an electric whisk on a high speed until light and creamy in consistency, 5-10 minutes.

Whisk in the remaining melted coconut oil, then carefully fold in the ground almonds, flaked almonds, cocoa powder and baking powder.

Pour the mixture into the prepared tin over the pears, ensuring the top is level. Bake for 30-35 minutes or until a skewer comes out clean. Leave in the cake tin to cool slightly before turning out onto a serving plate. Drizzle the melted dark chocolate over the pears and serve with creme fraiche.

Recipe taken from Coconut Oil: Nature’s Perfect Ingredient by Lucy Bee
Just what makes coconut oil nature’s perfect ingredient? It is a healthy, natural fat that works in harmony with the body. It is gluten-free and lactose-free. It contains no cholesterol and is free from additives.

You can purchase Coconut Oil: Nature’s Perfect Ingredient at cooked.com.

Published by Hardie Grant Books.

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