An autumnal cake

Until we set an orchard, we’re reliant on the shops for fruit. If like us you’re not lucky enough to have fruit trees, you can usually tell that a fruit is in season because it’s cheap in the shops.

Right now it seems to be pear season. These are going into Miss soon-to-be-4’s birthday cake. The great thing about pears is that if you slightly overdo it, they don’t make the cake taste weird.

So the recipe was 6 pears, halved and roasted until soft, then cooled, cored, skinned and pureed. Into that went 2 cups of sugar, 1 tablespoon if baking powder and about 1 cup of cocoa, plus some ground cinnamon and clove. Miss stb4 proclaimed that it “smelled gorgeous!” Mixed it till smooth, then beat in 4 big eggs. After that, in went about 250g melted butter and half a block of melted chocolate. Again, we mixed till smooth. Then we folded in about 2 cups plain flour. If you overbeat cake mixture that contains flour, it sets the gluten off and makes the cake tough. The advantage of adding the flour at the end is that you can beat the hell out of it to get the mix smooth at first, and you only need to ease off at the end when the flour goes in.

That went into an oven preheated to 160 for about 50 minutes. I put a tall baking paper collar around to stop it burning, which seemed to work.

This makes heaps of batter. You might want to halve it actually:

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It made 1 big cake and 3 small ones.

I think this is the best cake I’ve ever made: moist, spongy and chocolatey. Miss stb4 was much more interested in the batter though, and completely rejected the cake in favor of licking the bowl! 

Edit: once you decorate a cake for a four year old, all traces of the seasons are lost:
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