Happy Mothers Day! Heres a lovely recipe for you. Dark chocolate, pear + rosemary cake Make sure the pears you use are ripe but firm, you dont want to use really ripe juicy pears here or they will add too much moisture. I used Brookfarm macadamia nut oil, a light flavoured olive oil would also work. What we know as potato flour here in Australia/New Zealand is actually known as potato starch in other parts of the world. I used Whittakers dark chocolate in the cake and icing. I use Coles brand brown rice flour, which is the finest brown rice flour Ive come across here in Australia. I cooked my cake in a bundt cake tin, but I dont reccomend it! This cake is really lovely and soft (almost pudding-like), so best to stop trying to be a fancy pants and just go with a regular round cake tin! (Note to self). Serves 10 or more 3/4 cup (105g) fine brown rice flour 3/4 cup (120g) potato flour (starch) 1/4 cup (25g) cocoa powder 1 teaspoon baking soda (bicarbonate of soda) 1 cup (200g) unrefined raw sugar 1/4 cup (25g) ground linseeds (flaxseeds) 1/2 cup (80g) roughly chopped dark chocolate 1 tablespoon finely chopped rosemary leaves a good pinch fine sea salt 3 large ripe but firm pears, peeled 3 large free-range eggs 1 cup (250ml) oil (I used macadamia oil, see headnotes) 1 teaspoon vanilla extract Chocolate coconut ganache to ice (I added a touch more coconut milk this time round to make a thinner ganache), rosemary flowers/leaves and cacao nibs to decorate, optional Pre-heat oven to 180C. Grease a 23cm cake tin, and line the bottom if using a large round tin. Sieve flours, cocoa and baking soda into a large bowl. Stir in sugar, ground linseeds, chopped chocolate, rosemary and salt. Grate two of the pears and finely chop the other. Add the chopped pear to the dry ingredients and mix well to coat the pear pieces. Place the grated pear into another bowl and mix in eggs, oil and vanilla. Combine the wet and dry ingredients and pour into the prepared cake tin. Bake for 50-65 minutes, depending on the cake tin used. If you are unsure, insert a skewer into the centre of the cake, if it comes out clean its cooked. Remove from the over and set aside to cool. Invert onto a wire rack and cool completely before icing with chocolate ganache. You can decorate with rosemary flowers/leaves and cacao nibs if you like. This cake will happily store airtight for 3 days, or longer in the fridge. Serve at room temperature or warm slightly to serve as a pudding.
Posted on: Sat, 10 May 2014 22:45:00 +0000
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