This Earl Grey Poached Pear Chocolate Loaf Cake is made using 3 whole poached pears. It’s a beautifully moist cake and simple to make but looks stunning which makes it perfect for celebrations!
Poaching the pear’s in the earl grey gives them a citrus hint which works perfectly with the rich chocolate cake. The moisture from the pears also keeps the cake incredibly moist. Honestly it is the most amazing chocolate loaf cake.
Earl Grey Poached Pear Chocolate Loaf Cake
- 3 Bosc pears, peeled
- 4 The Butler earl grey tea bags, Tea and the gang
- 100 g Granulated sugar
- 175 g Butter
- 175 g Caster sugar
- 3 Eggs
- 90 g Ground almonds
- 140 g Self-raising flour
- 4 tbsp Cocoa powder
- 1 tsp Baking powder
- 100 ml Milk
- In a pan on a medium heat, boil 1 litre of water. Let the tea bags steep in the boiling water for 5 minutes to infuse. Then remove the tea bags and add the sugar to the tea and stir to dissolve.
- Place the peeled pears into the tea and on a low heat simmer them for 20 minutes. After 20 minutes remove from the pan and place on the side to cool.
- Preheat the oven to 140°C fan / 160°C.
- In a bowl beat together the sugar and the softened butter until light and pale.
- Add in the eggs one at a time and continue to beat the mixture.
- Sieve in the baking powder, self-raising flour and cocoa powder. Add in the ground almonds and mix until it is evenly combined and there is no powder streaks.
- Finally add in the milk to loosen the mixture. Combine until it forms a soft cake batter consistency.
- Scoop the mixture into a lined loaf tin. Place the cooled pear into the mixture and press down so only the tops can be seen. It is not essintial but to keep the pears in place, put a long skewer through the top of them.
- Bake in a preheated oven for 45 minutes or until a skewer comes out clean.
- Allow the cake to cool fully in the tin before removing it as it is very moist and could fall apart.