- Making time 25 minutes
- Preparation time 35 minutes
- 175 g butter
- 175 g caster sugar
- Three eggs beaten
- 125 self-raising flour
- 75 g self-raising whole-wheat flour
- 25 g cocoa
- Grated rind and 2 tablespoons juice from an orange
- Four small conference pears
- Sifted icing sugar, for dusting
- A little grated chocolate
- A little grated orange rind
We are not trapped or locked up in these bones. No, no. We are free to change. And love changes us, and if we can love one another, we can break open the sky.
– Walter Mosley
- Beat the butter and sugar together in a mixing bowl until light and fluffy, gradually n=mix in the alternate spoonsful of beaten egg and flour until all has been added and the mixture is smooth, stir in the cocoa, orange rind & juice then spoon the mixture in an 18 * 28 cm roasting tin lined with non-stick baking paper and spread the surface.
- Cut each pear half into long thin slices and fan out slightly but put together in their original shape. Carefully lift on to the top of the cake and arrange in 2 rows of 4
- Bake in a preheated oven, 1800C, set timer for 35 minutes until well risen and the cake springs bake when gently pressed with a fingertip.
- Lift out of the tin using the lining paper, cut into 8 pieces and peel off the paper, dust with sifted icing sugar and sprinkle with a little extra grated chocolate and orange rind. Serve or cold as it is, or as a dessert with ice cream or custard.