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Ingredients

250g fresh medjool dates, pitted, chopped
1 teaspoon bicarbonate of soda
1 cup buckwheat flour
1/2 cup cocoa powder
1 teaspoon baking powder
2 eggs, lightly beaten
1/2 cup light-flavoured extra virgin olive oil
2 small beurre bosc pears, peeled, halved, cored, thinly sliced
100g dark chocolate, finely chopped

Method

Step 1 Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 22cm round (base) springform pan. Line base and side with baking paper.
Step 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.
Step 3 Sift flour, cocoa and baking powder into a bowl. Add egg, oil and date mixture. Stir until combined.
Step 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 centre of cake comes out clean. Cool completely in pan.
Step 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. Serve.

Gluten free chocolate, date and pear cake

How to make Gluten free chocolate, date and pear cake

Ingredients

Method