Short and Tweet twitter challenge (#shortandtweet) every week, I know this is not feasible, but I am trying to enter it on a monthly basis. You can see the upcoming schedule of bakes here. This week I am not only still on holiday, but one of the chosen recipes is a chocolate cake - errr - no brainer! This has been chosen because of the January austerity measures imposed on our stomachs - it contains only a small amount of fat and sugar using pears as a partial substitute.
As I only had a small (220g) pack of pears left behind by a Japanese visitor, I made approximately half the quantity. It was a bit difficult to half three eggs, but as they weren't particularly big, I used two and rounded up the other ingredients rather than down to compensate. The only convenient sized mould I had was a loaf tin, so that is what I used. Not having any walnut oil to hand, which I'm sure would have been really good, I used a combination of sunflower and pumpkin seed.
I upped the calories a little, by drizzling on some 37% G&B milk chocolate - or perhaps blobbing is a better description. It's certainly not as pretty as Dan's picture in the book. You can see his recipe, originally published in the Guardian, here.
When he found out this was made with pears, he cried, "ahh sclereids" - blooming botanists! Sclereids are, apparently, the grainy bits you get in pears, so he wasn't too far off the mark with the grainy and fruity associations
We both really liked this cake, both the flavour and texture and it really didn't need the chocolate on top, although this did make for an, err, interesting look!