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Gluten-free almond, pear, cardamom and chocolate cake


Serves: 8-10
timePrep time: 25 mins
timeTotal time:
Gluten-free almond, pear, cardamom and chocolate cake
Recipes adapted from The Ethicurean Cookbook, Ebury Press, £25 / Photograph by Helen Cathcart

Gluten-free almond, pear, cardamom and chocolate cake


Serves: 8-10
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
670Kcal
Fat
47gr
Saturates
19gr
Carbs
42gr
Sugars
37gr
Fibre
1gr
Protein
11gr
Salt
0.6gr

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Sainsbury's magazine

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 300g butter, at room temperature
  • 300g caster sugar, plus extra for dusting
  • 5 medium eggs, lightly beaten
  • 300g ground almonds
  • 50g gluten-free plain flour (or ordinary plain flour)
  • ½ tsp ground cardamom (the seeds from about 20 cardamom pods, ground)
  • 1 large ripe pear
  • 70g dark chocolate (70% cocoa solids)

Step by step

Get ahead
Make up to 2 days ahead; store in an airtight tin.
  1. Heat the oven to 160°C, fan 140°C, gas 3. Grease and line the base and sides of a 23cm springform cake tin with baking paper.
  2. Using a freestanding electric mixer fitted with the paddle attachment or an electric whisk, beat the butter and sugar together for 10 minutes, until pale and increased in volume. Gradually pour in the beaten eggs, whisking continuously. Add all the dry ingredients; whisk at a low speed until just combined. Fold the mixture a few times with a spatula to ensure it's well mixed. Turn it into the tin, level the top, then place in the centre of the oven and bake for 20 minutes.
  3. In the meantime, thinly slice the pear, removing the core; break the chocolate into small pieces. After the initial 20 minutes, carefully remove the cake from the oven. It will be liquid, with only a touch of colour. Press the chocolate pieces vertically into the mix across the entire cake. Arrange the pear slices on top. Dust with a little caster sugar, then return the cake to the oven. Bake for a further hour until a skewer inserted into the middle comes out clean. Leave to cool for at least 20 minutes before serving with pouring cream.

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