Chocolate pear pound cake

My niece and her boyfriend had bought a house together. They both have invited the whole family for pot luck dinner and house warming celebration. My dad makes fried chicken drumettes, one of my sisters make curry puff, beef rendang, and rice. My other sister makes braised red pork belly, another sister make steam fish with tofu seaweed, mapo tofu, another bought beancurd fish. I made this cake.

My niece and her boyfriend provided boiled broccoli, heaps of fruits, wine, beer, and soft drinks, my older nephew bought cornetto ice cream cones. My other brother-in-law brought wine too. This time my mischievous nephew was busy playing Mario’s brother didn’t bother to tell his dad; I hope it’s not another zucchini cake. But this time his dad, my brother-in-law asks me what is it in the cake. I hope nothing weird added in. I told him chocolate and pear. Got to be creative, can’t be eating same old butter cake.

My favourite fruits berries are expensive. I got beurre pears, and a small packet of raspberries at $6 for decoration as I love adding colours to my cake. I am grateful to explore the layering of pear and chocolate chips with chocolate sprinkles. Everyone, including my curious brother-in-law want to know what ingredients I have hide inside my cake said it was delicious. Let’s bake and be courageous to explore the weird combination hide inside the cake.


200 g self raising flour
1/4 Tsp baking powder
1/4 Tsp salt
250 g butter
250 g castor sugar
4 large eggs
3 beurre pears, average wedges, divided
1/4 lemon zest
1 1/2 Tsp peppermint essence
300 ml thickened cream
185-200 g white chocolate chips, divided
chocolate sprinkles


raspberry jam


Preheat 170 degrees C. Grease and line 23 cm round springform. Mix together flour, baking powder and salt. Beat butter until it becomes very creamy about 2 minutes. Gradually add 1 big ladle sugar each time and continue beating well for 4 minutes; all the sugar until fluffy and light. Reduce speed to low add egg 1 at a time beating well each addition and remember scrapping down the sides. Next add zest, and peppermint essence.

Followed by flour mixture alternate 3 batches with thickened cream 2 batches; folding until flour and thickened cream incorporated. Scrapping sides at all time. Line pear wedges in a circle in prepared pan. Spoon some batter onto the top of pear wedges. Then gently press in white chocolate chips into batter in a circle all over the batter and sprinkles some chocolate sprinkles over them.

Next last remaining batter and gently press in the remaining pear wedges, and sprinkle chocolate sprinkles on top. Bake for 70 minutes or until skewer out clean. Leave in oven with door close for 35 minutes, then remove from oven to cool in pan for 1 hour. Transfer to cake plate mat to cool completely. When cake has cooled completely, spread raspberry jam on top and a bit at the edges. Line raspberries on outer circle and some in the middle. Enjoy!!!!


1 Comment

  1. Looks super delicious

    Liked by 1 person

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