Chocolate and Pear Cake

Lately, I’ve found myself baking a cake every time I have a hair appointment. I’m not sure why it’s not something I planned, but it’s become a little ritual. I bake, pack a few slices in a Tupperware, and take them with me to share at the salon.

Today was no different. As much as I love having my hair done, I also enjoy watching and listening to the people around me. The salon is always buzzing with conversations, some lighthearted, others surprisingly deep, and I can’t help but tune in.

There was a Persian woman getting her hair styled, animatedly talking about a Persian blogger living in Denmark (or somewhere in Northern Europe) who posts the most irresistible bread photos. She admitted she couldn’t resist commenting on them. The conversation naturally shifted to food she raved about how delicious Iraqi dolma is, and from there, they went on discussing different Middle Eastern dishes.

A little later, a tall woman with hair so long it reached the waistband of her jeans stepped out to get cash from an ATM. While she was gone, the stylists and Persian woman speculated about where she might be from. With her height and striking features, they guessed Ukraine or another former Soviet country. She returned minutes later and casually announced she was Irish, much to everyone’s surprise.

Then came an older gentleman in his seventies, wearing jeans and a V-neck T-shirt despite it being February. He chatted about his mother and her new carer, a woman from Germany who was originally from Uganda. He spoke warmly about how well they got along. His haircut was a number one fade up to his earlobes, with the top left longer and trimmed in soft layers at the back. As he got up to leave, he mentioned he was off to meet friends for a couple of glasses of wine “to unwind” as he put it.

The Cake

A while ago, I made an apple and olive oil cake that received high praise from an Italian friend on Instagram. Since then, I’ve had a note in my head about a variation using pears and chocolate, and it’s been lingering in my thoughts ever since.

I finally got around to making it today. The pears had been sitting in my fruit bowl for a while, and by now, they were quite soft perfect for baking.

The recipe comes from Cucina Povera: The Italian Way of Transforming Humble Ingredients into Unforgettable Meals by Giulia Scarpaleggia. It’s simple, deeply flavourful, and exactly the kind of cake I love moist, not too sweet, and perfect with a cup of tea or coffee.

Chocolate and Pear Cake

Ingredients

4 pears

Juice of 1 lemon

4 medium eggs

180 g sugar (reserve 2 tablespoons for the pears)

120 ml extra virgin olive oil

210 g all-purpose flour

30 g cocoa powder

1 1/2 teaspoon baking powder

1 pinch fine sea salt

Butter for greasing the cake mold

For the syrup

½ cup granulated sugar

¾ cup water

Lemon peel

Pear peels

Instructions

1. Preheat the oven to 175 °C (350°F).

2. Peel, core, and slice two of the pears. Set aside the other two for later. Toss the sliced pears in a bowl with lemon juice and two tablespoons of sugar. Stir and let them sit.

3. In a large bowl, whip the eggs and sugar until light and foamy. Whisk in the olive oil, then gently fold in the flour, cocoa powder, baking powder, and salt.

4. Add the prepared pears along with any leftover lemon juice in the bowl, folding them gently into the batter.

5. Grease a 26 cm (10-inch) round cake mold with butter and dust it with flour. Pour in the batter and smooth the surface.

6. Peel, core, and slice the remaining two pears. Arrange them on top of the batter in concentric circles.

7. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

While the cake is baking, prepare the syrup:

8. In a small saucepan, combine sugar, water, lemon peel, and pear peels. Bring to a simmer and let it cook for about 20 minutes. Strain and set aside.

Once the cake is done, let it cool on a wire rack for a few minutes before removing it from the mold. Brush the warm cake with the pear syrup for extra moisture and flavor.

This cake keeps well for a few days at room temperature, covered.

It turned out beautifully moist and rich, with the subtle sweetness of pears and the depth of cocoa. And, of course, I took a few slices with me to the hairdresser. Because at this point, that’s just what I do.