Emelia Jackson's pear, chocolate and cardamom cake

Name: Emelia Jackson's pear, chocolate and cardamom cake recipe
Yield: 8
Ingredients: 170g unsalted butter, softened; 200g brown sugar; 2 large eggs; 125g plain flour; 125g almond meal; 2 tsp baking powder; 2 tsp ground cardamom; 100g dark (70%) chocolate, chopped; 410g can pear halves, drained

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by Emelia Jackson

CHEF

Apr 15, 2026

This cardamom-spiced chocolate cake is crowned with tender, luscious pears, making it the perfect companion for your afternoon tea.

You’ll need a 20cm round springform pan.

This is an edited extract from You Had Me at Cake by Emelia Jackson, out now, Murdoch Books, $39.99.

170g unsalted butter, softened
200g brown sugar
2 large eggs
125g plain flour
1 1/4 cups (125g) almond meal
2 tsp baking powder
2 tsp ground cardamom
100g dark (70%) chocolate, chopped
410g can pear halves, drained

Method

1.

Preheat the oven to 180°C/160°C fan-forced. Grease the base and sides of a 20cm round springform pan and line the base and sides with baking paper.
2.

In a stand mixer fitted with the paddle attachment, cream the butter and sugar for 2-3 minutes, until pale and fluffy. Add the eggs, one at a time, mixing well after each addition.
3.

In a separate bowl, combine the flour, almond meal, baking powder, cardamom and 1/2 tsp fine salt and whisk to combine. Add the dry ingredients into the butter mixture and mix until just combined. Fold the chopped chocolate through the cake batter, then spoon into the prepared pan. Level surface with a spatula.
4.

Top batter with pear halves, making sure you avoid overloading the centre of the cake, to ensure that it bakes evenly. Bake for 1 hour 5 minutes, or until well golden and a skewer inserted into the centre of the cake comes out clean.
5.

Allow the cake to cool in the pan for 10 minutes before transferring it to a serving plate. Serve warm or at room temperature.