Rock cakes
Our easy, traditional rock cake recipe is the ideal afternoon treat. These simple fruit buns are a great storecupboard bake that everyone will enjoy
Chocolate & pear cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Cuts into 10 slices
Skip to ingredients
- 250g pack buttermelted, plus a little extra for the tin
- 250g caster sugar
- 200g self-raising flour
- 50g wholemeal flour
- 100g ground almond
- 1 tsp baking powder
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- good grating nutmeg
- 50g whole hazelnutfinely chopped
- 50g whole almondwith skins on, finely chopped
- 50g pistachiofinely chopped
- 50g macadamia nutfinely chopped
- 100g dark chocolatefinely chopped, or dark chocolate chips
- 3 large eggsbeaten
- 1 tsp almond extract
- 2 pearspeeled, cored and diced
For the icing
- 300ml pot soured cream
- 100g dark chocolatebroken into chunks
- 100g milk chocolatebroken into chunks
Nutrition: per slice
- kcal806
- fat55g
- saturates24g
- carbs65g
- sugars48g
- fibre5g
- protein13g
- salt0.8glow
Method
step 1
Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a deep, 20cm loose-bottomed round cake tin. Mix the sugar, flours, ground almonds, baking powder and spices in a big bowl. Mix together the chopped nuts. Set aside 2 heaped tbsp of them for decoration and stir the rest into the dry ingredients with the chopped chocolate or chips. Whisk together the melted butter, eggs and almond extract.
step 2
Tip the butter mixture into the dry ingredients and stir thoroughly to combine, then fold in the diced pear. Scrape the mixture into the tin and bake for 45 mins, then cover with foil and bake for 20 mins more until a skewer poked in comes out clean. Cool in the tin overnight.
step 3
For the icing, put the soured cream and chocolate chunks in a small pan. Heat very gently, stirring, until melted. Chill until spreadable (overnight is fine).
step 4
Remove the cake from the tin, spread over the icing and scatter with the reserved nuts.
