Updated: Feb 2
Pear, ginger and chocolate are a marriage made in heaven and they are combined here in a moist and sticky cake, made from almonds. Don't be afraid of the fat in the almonds - this is the good kind of fat, which when eaten in moderation, helps to lower bad cholesterol and keep us full for longer. This cake provides protein, fibre and anti-inflammatory benefits, without compromising one bit on taste!
Makes 8-9 slices
200g coconut or olive oil (not extra virgin)
5 eggs, whisked
5 tbs maple syrup
250g ground almonds
1 tsp baking powder
2 tsps ground ginger
3 balls stem ginger, chopped finely
2 large pears, chopped in to bitesize pieces
1 large pear sliced
60g dark chocolate (minimum 70% cocoa)
Pre-heat the oven to 180 degrees C/360 degrees F.
In a large bowl stir together the oil, eggs, maple syrup, almonds, baking powder and ground ginger. Fold in the stem ginger and chopped pear.
Pour the mixture into a 20x20cm cake tray and then arrange the sliced pear on the top. Bake in the middle of the oven for 40 minutes.
While the cake is baking, melt the chocolate in the microwave for 30 seconds at a time, taking care not to let it burn. Once the cake is cooked, drizzle over the melted chocolate and let it cool before cutting and serving.
The cake will keep in an airtight container for up to a week and in the freezer for 4 weeks.