FODMAP — Modify

Replace pear with raspberries; use lactose-free milk.

Ingredients §

Cake §

• 113 g unsalted butter, at room temperature
• ½ cup sugar
• 3 eggs
• 60 g semisweet chocolate, melted and slightly cooled
• ¼ cup buttermilk
• ⅓ cup sweet rice flour
• 1 cup all-purpose flour
• 3 tbsp cocoa powder
• 1¼ tsp baking powder

Topping §

• 1 pear, ripe — peeled, cored, and thinly sliced

Method §

Prep §

1. Preheat the oven to 350 °F / 175 °C and position a rack in the centre.
2. Grease cupcake liners or a loaf pan and place on a baking sheet. Set aside.

Make the batter §

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and creamy, about 2–3 minutes.
2. Reduce the speed to low and add the eggs one at a time, scraping the sides of the bowl between each addition.
3. Add the melted chocolate and beat until smooth.
4. Add the buttermilk and beat on low until incorporated.
5. Add the flours, cocoa, and baking powder and beat for 30 seconds.
6. Increase the speed to medium and beat for 1 minute.

Bake §

1. Pour the mixture into your prepared pan(s) and place pear slices on top.
2. Bake for 30–40 minutes for a loaf, or 20–25 minutes for individual cakes.

Don't overbake

Check at the earliest baking time — every oven runs differently and you want to keep the cakes moist inside.

Pairs with §

• No-Boil Rigatoni Ragu — rich dessert to follow a slow-cooked beef ragu