Chocolate, Pear and Pistachio Cake

on | 2 min read


  • 200g plain flour, sifted
  • 200g castor sugar
  • 4 eggs
  • 1 ½ tsp baking powder
  • 200g soft butter
  • 200g dark chocolate bits
  • ¾ cup pistachios
  • 1 pear, peeled and chopped
  • Zest of 1 orange


  • Preheat oven to 160ºC on fan forced function. Line the base of a 25cm round cake tin with baking paper.
  • Cream the butter and sugar together until light and fluffy, add the eggs one at a time, beating for 30 seconds after each addition. Stir through the sifted flour and baking powder.
  • Add the chocolate buttons, pistachios, pear and orange zest to the batter and stir to combine.
  • Pour into the prepared cake tin and bake for 1 hour or until a skewer inserted into the cake comes out clean. Allow to cool in the pan for 15 minutes, then invert onto a plate.
  • Serve with vanilla icecream.

Serves 10
Preparation time: 15 minutes
Cooking time: 1 hour