- Prep Time15 min
- Cook Time40 min
- Total Time55 min
- Yield8 slices
- 75 g self-raising gluten-free flour (Doves Farm)
- 25 g cocoa
- 100 g caster sugar
- 100 g margarine
- 2 eggs
- 2 pears
- 1/8 xantham gum
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- Line the loaf tin (24 cm long) with baking parchment.
- Preheat the oven to 180 C.
- Peel, halve and core each of the pears. Then slice each of the halves.
- Add all the ingredients except the pears into a bowl and whisk them properly for a 1 minute using an electric whisk.
- Pour the mixture into the loaf tin and even out the surface.
- Gently lay the sliced halved pears next to each other on top of the mixture and sprinkle them with caster sugar. (You don’t have to press the pears into the mixture as they will sink into the rising sponge).
- Bake for around 40 – 45 minutes or until your testing tool comes out clean.
- Dust with icing sugar before serving.
A simple, tasty, fuss-free cake. That’s exactly how to describe this recipe. It starts with my favourite handy step – mixing all ingredients in one bowl. Once the loaf cake is done, I don’t bother with any decorations, just dust a little bit of icing sugar over the top. Baking doesn’t need to be complicated.
This cake was inspired by one warm autumn afternoon after we got home from our school run. I didn’t want to make anything big or complicated so I came up with an idea to make a simple gluten-free chocolate loaf cake. As we had a few pears from our own garden I incorporated them into the recipe. The pears complemented chocolate sponge nicely and they added some moisture to it. The boys helped me with baking and an hour later we were enjoying our delicious sweet snack.