Ingredients

  • 250 ml (1 C) castor sugar
  • 315 ml (1¼ C) cake flour
  • 45 ml (3 T) cocoa powder
  • 15 ml (1 T) baking powder
  • 5 ml (1 t) ground cinnamon
  • 80 ml (⅓ C) sunflower oil
  • 2 large eggs
  • 5 ml (1 t) vanilla essence
  • 125 ml (½ C) hot water
  • 1 x 410 g can Rhodes Pear Halves in Syrup, drained and sliced
  • to decorate: chocolate ganache or chocolate icing

Method

  1. Mix the sugar, flour, cocoa, baking powder and cinnamon together in a large bowl.
  2. In another bowl, whisk the oil, eggs, vanilla essence and hot water until well combined. Add the liquid slowly to the dry ingredients, whisking continuously into a lump-free batter.
  3. Arrange the sliced Rhodes Pear Halves on the bottom of a microwave-safe cake pan. Pour the batter over the pears, tapping the pan gently to remove any air bubbles.
  4. Cover with plastic wrap and microwave on full power for 7 minutes.
  5. Remove the cake from the microwave and allow to stand for 5 minutes in the pan. Then remove the plastic wrap and turn out onto a cooling rack.
  6. Allow to cool completely before decorating with chocolate ganache or icing.
Cooking Tip

Be careful of the hot steam which escapes when you remove the plastic wrap.

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