Makes 1 24cm Cake
All Year

Pears & chocolate is such a delicious combination, and this cake is no exception with a little ginger that works so well with these flavours. The rich, moist cake is studded with pears and cooked on a base of caramelised pears which becomes the top. This cake is perfect to make for Mum this Mother’s Day, or any other day!

This recipe was made in collaboration with our friend Chef Tom Walton!


  1. Preheat an oven to 180C. Grease and line the base of a 24cm springform cake tin.
  2. In a small saucepan, melt the brown sugar, butter and water and simmer for 2 minutes to thicken then pour into the base of the cake tin.
  3. Melt the dark choc, butter & sea salt in a bowl over simmering water and stir to a smooth mixture and remove from the heat.
  4. Whisk the sugar and eggs into the chocolate mixture followed by the yoghurt and then fold through the almond meal, cocoa powder & flour with a pinch of salt.
  5. Quarter, core and slice one of the pears into 16 slices and lay them around the base of the cake tine, over the caramel. Dice the other pear and fold through the cake mix then spoon this into the cake tin and bake for 40 minutes. Allow to cool for 10 minutes then invert onto a plate and remove the tin and baking paper. Serve, topped with pistachio nuts, raspberries and yoghurt on the side.
  6. Enjoy!

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