Although it kinda started with the rotten pear; see below. Sucky. From there I had to walk back up to the store to get some more. That was a mistake. Hot, hot, hot—like the kinda hot that makes you mad you didn’t drive and realize, screw the few minuscule calories burned walking there, so you pick up a Frappuccino for the walk home to cool down.
Now mad, agitated and sweaty, there’s hell to pay from the baby, whose screaming from the blazing sun on his tiny little toes, you know when the awning on the stroller doesn’t quite reach far enough. Let’s chalk that one up to poor design rather than poor decision making from mom.
3 8 ounces Bartlett pears, halved
1 2/3 cups all-purpose flour
3/4 cup packed brown sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or sour milk*
1/2 cup olive oil
1 tablespoon all-purpose flour
1 tablespoon unsweetened cocoa powder
1/4 teaspoon ground cinnamon
3 ounces white baking chocolate, melted
3 ounces dark chocolate, melted
Finely shredded orange peel (optional)
- Step 1
Preheat the oven to 180 C / Gas 4. Grease and flour a large loaf tin.
- Step 2
Whisk the eggs with the sugar in a bowl. Sieve the flour, and stir in the flour and melted butter. Stir in the chocolate and pears. Pour the cake mixture into the prepared tin.
- Step 3