Pear and Cardamom Cake with Coffee and Amaretti

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   I had intended to attend my first Putney Bake Club event last week but couldn't attend due to work commitments. The theme was Harvest Festival so I decided to make this pear and cardamom cake with coffee and an amaretti topping. The kind of cake that's perfect slightly warmed and served with a dollop of custard. Warming and autumnal.

   Said cake was all ready to go, but instead it was left feeling sorry for itself in the kitchen so I thought I'd show it a little attention and post the recipe. Boy Loves Food had even helped me with its little photoshoot, he makes a good assistant.

   Fresh pears make this cake really moist, with a little nuttiness from ground almonds and freshly ground cardamom to lend a little floral hint.

Pear and cardamom cake with coffee and amaretti
(Recipe from Warm Snug Fat...the best baking blog name I have ever seen!)
     175g butter, softened
     175g light muscavado sugar
     3 medium eggs
     50g ground almonds
     1tsp freshly ground cardamom
     175g self raising flour
     2 tbsp espresso coffee
     3 ripe pears, peeled, deseeded and cut into chunks
     4 amaretti biscuits, roughly crushed
     75g dark chocolate

• Heat the oven to 190 degrees and grease and line a 20 cm loose bottomed tin.
• Cream together the butter and sugar until pale and fluff.y
• Beat in the eggs, one at a time.
• Fold in the ground almonds, cardamom, flour, coffee and two thirds of the chopped pears until well combined.
• Spoon the mixture into the prepared tin and level the surface.
• Scatter the remaining pears and two thirds of the amaretti biscuits over the top and bake for 1 hour until risen and cooked. If you insert a skewer into the centre it should come out clean.
• Allow the cake to cool completely.
• Remove the cake from the tin and place onto a serving plate. Scatter over the remaining biscuits.
• Melt the chocolate and drizzle over the top of the cake.