Pears and chocolate. It’s a classic combination that I didn’t think could get any better, but add a touch of cardamom and it’s transported to a whole new level in this beautiful gluten free Pear, Chocolate and Cardamom Cake.
I love the unexpected surprise that the cardamom gives this cake. On the surface it looks like a simple chocolate and pear cake, however it’s the cardamom that really makes this cake, and makes it a really special cake with it’s beautiful, yet subtle flavour and heady scent.
This recipe comes from the beautiful The Ethicurean Cookbook: Recipes, Foods and Spirituous Liquors, from our Bounteous Walled Garden in the Several Seasons of the year and was the first of many recipes I earmarked to try. Not least because I had all the ingredients on hand, because admittedly, although this book is beautiful and inspiring, quite a number of the recipes use hard to find ingredients. I’m not deterred though, and am still trying to find somewhere that stocks dried elderflowers that ships to Australia – if you know of anywhere I can get them I’d love to hear from you!
I did make quite a few changes to this recipe though. Firstly I replaced the caster sugar with brown sugar as I wanted a richer, more caramel-like flavour, which goes so well with pears. Next, the original recipe only called for one pear, but I doubled this because I honestly didn’t think it was enough pear for the size of the cake. I’m glad I did because I do think it needed it. I also increased the amount of chocolate in the original recipe, because honestly, there’s no such thing as too much chocolate. Finally, in the middle of the cake I added a layer of pear slices and chocolate, as the original recipe called for the pear and chocolate to be added on top.
This is a truly beautiful cake that you need to make. At least once!
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