Pears and chocolate: a classic combination which is always a winner. When selceting the pears for this cake, make sure they’re firm and under-ripe. If you’re using sweetened dark chocolate, lower the amount of rice malt syrup.
1 cup almond flour
1 cup whole kamut flour
4 extra firm Bartlett or other firm pears, peeled, cored and cut into chunks
6 tablespoons extra virgin olive oil
10 tablespoons unsweetened pear juice
5 tablespoons unsweetened soy milk
1 bar dark chocolate (100 g)
3 tablespoons unsweetened dark cocoa powder
2 tablespoons cornstarch
9 tablespoons rice malt syrup
1 tablespoon cream of tartar
1 pinch whole sea salt
½ teaspoon powdered, dried ginger
Preheat oven to 180° C, lightly oil a 20 cm round cake pan and sprinkle with some flour. In a large bowl, sift together the kamut flour, almond flour, salt, cocoa powder, corn starch, cream of tartar and ginger. Place the olive oil, rice malt syrup, milk and pear juice in a blender and blend until combined. Melt the dark chocolate bar over very low heat, stirring constantly (dilute it with some rice milk if necessary). Add the liquid ingredients and the melted chocolate to the flour mixture and stir well. Fold in the pear chunks and stir gently until they are incorporated into the batter (which should be rather thick). Pour the batter into the cake pan and bake for approximately 1 hour (using a wooden stick to check donness). Let cool before removing the cake from the pan.