Recipe for Pear and Chocolate Cake with Carrs Flour

Chetna Makan’s
Pear and Chocolate Cake

30 mins prep




200g Unsalted Butter (softened)

200g Caster Sugar

200g Carr’s Self Raising Flour

25g Ground Almonds

1 tsp Baking Powder

1 tsp Cinnamon Powder

4 Large Eggs

2 tbsp Milk

2 Pears (peeled and chopped into small pieces)


75ml Double Cream

65g Dark Chocolate (chopped into small pieces)

1 tsp Unsalted Butter (softened)

Carr’s Self Raising Flour


Preheat the oven to 180˚ C (Fan 160˚C, Gas Mark 4). Grease and line a 23 cm cake tin with baking parchment.

In a bowl mix all the cake ingredients together (excluding the pear) and whisk for 2 minutes until pale and fluffy. Tip in the chopped pear pieces and fold it all in. Pour the mix into the prepared cake tin and bake for 1 hour 15 minutes or until a skewer inserted into the cake comes out clean.

Leave the cake to cool for 10 minutes before removing it from the tin.

In a pan heat the double cream. When it is close to boiling take it off the heat and pour it over the chocolate pieces in a bowl. Stir the mix until the chocolate has melted and cooled down a bit. Add the butter to this and mix again.

Once the cake has cooled completely pour the ganache over the cake and serve.

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