Pistachio, Pear and Chocolate Cake

  • Serves: 12 (makes 1 x 23cm cake)
  • Prep time: 20 mins
  • Cook time: 70 mins

A rich, moist pistachio, pear and dark chocolate cake topped with silky chocolate ganache and crushed pistachios. Sweet pears and crunchy pistachios balance the deep chocolate flavour, creating a beautifully indulgent cake that’s both rustic and elegant.

  • Cake
  • Fruit

Method

  1. Preheat oven to 160°C fan-forced (or 170°C conventional).
    Grease and line a 23cm round cake tin.
  2. Roughly chop the pistachios and dark chocolate in a food processor or by hand. Leave some rough texture rather than making it too fine.
  3. In a large mixing bowl, cream together the butter and caster sugar until pale and fluffy.
  4. Gradually add the eggs and vanilla, mixing well after each addition.
  5. Sift together the flour, baking powder and nutmeg. Fold into the butter mixture on low speed until just combined.
  6. Gently fold through the pears, pistachios and chocolate pieces.
  7. Spoon the mixture into the prepared tin and smooth the top.
  8. Bake for approximately 70 minutes, or until a skewer inserted into the centre comes out mostly clean with a few moist crumbs.
  9. Allow the cake to cool completely before removing from the tin.
  10. For the ganache, heat the cream until just simmering. Pour over the chocolate and let sit for 2 minutes, then stir until smooth and glossy.
  11. Pour ganache over the cooled cake and top generously with chopped pistachios.

Best served at room temperature or slightly warmed. Serve with softly whipped cream. The cake is beautifully moist, rich with dark chocolate and balanced by the sweetness of pear and the nuttiness of pistachio.

By: Chrissy Rob