Pear, Spelt, Nutmeg & Chocolate Loaf with Browned Butter Aged Rum Glaze

Updated: Oct 14, 2021

Oh my, if you could capture fall, wrap it in a cake crumb, and dribble sweet sticky alcohol over it…. Oops I just did!


This is divine on every level. Spiced, fruity, bitter, and earthy with grains, it’s just a hug on a fork. If you are feeling sinful, a few dollops of whipped Chantilly certainly wouldn’t go amiss. But this is also just as happy warm, sitting in a paddling pool of custard.

Oh my, if you could capture fall, wrap it in a cake crumb, and dribble sweet sticky alcohol over it…. Oops I just did!




Ingredients:


Cake:


150g Pureed Cooked Pears

150g Full Fat Greek Yogurt

125g Melted Butter, plus extra for lining the tin

150g Golden Caster Sugar

2 Eggs, room temperature

175g Spelt Flour

1 tsp Vanilla extract

½ tsp Nutmeg, freshly grated

2 tsp Baking Powder

Pinch salt

100g 70% Dark Chocolate, chopped into chunks


Glaze:


180g Icing Sugar

2 tbsp Aged Rum

2 tbsp Double Cream

2 tbsp Melted Browned Butter

Small Pinch Salt

Method:


1. Preheat oven 160C. Brush a 1 litre loaf pan with butter and lightly dust with flour. Set in eth fridge.

2. Add the eggs, pear, yogurt, sugar and butter to a large bowl and whisk in the vanilla. Sift over the flour, salt, and baking powder.

3. Whisk together and add the nutmeg, whisk again until homogenous. Fold in the dark chocolate with a spatula.

4. Fill the chilled tin with the batter and tap sharply on the worksurface to remove air bubbles

5. Bake for 45-50 minutes or until a skewer comes out clean. Leave in the pan for 10 minutes then turn out to cool completely

6. Meanwhile make the glaze. Whisk all ingredients together until you have a smoother pouring consistency,

7. When the cake ids cold, pour over the glaze and serve with copious amounts of cream, custard, or ice cream.