GLUTEN-FREE CHOCOLATE DATE AND PEAR CAKE

GLUTEN-FREE CHOCOLATE, DATE AND PEAR CAKE

1 teaspoon baking powder

 2 eggs, lightly beaten

 1/2 cup light-flavored extra virgin olive oil

2 small beurre bosc pears, peeled, halved, cored, thinly sliced

100g dark chocolate, finely chopped

250g fresh medjool dates, pitted, chopped

 1 teaspoon bicarbonate of soda

 1 cup buckwheat flour

 1/2 cup cocoa powder

                                     0:40 Prep            1:05 Cook            12 Servings

1

Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 22cm round (base) spring form pan.

 Line base and side with baking paper.

2

Place dates and 1 1/2 cups water in a medium saucepan over medium heat. Bring to the boil. Remove from heat. Stir in bicarbonate of soda. Stand for 10 minutes. Using a stick blender, blend until smooth.

3

Sift flour, cocoa and baking powder into a bowl. Add egg, oil and date mixture. Stir until combined.

4

Pour mixture into prepared pan. Arrange pear, slightly overlapping, on top of mixture. Bake for 50 minutes to 1 hour or until a skewer inserted into center of cake comes out clean. Cool completely in pan.

5

Place chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon halfway through, for 1 minute or until melted and smooth. Transfer cake to a serving plate. Drizzle with melted chocolate.

Source; taste.com.au