Pear and chocolate go pretty well together anytime at any occasion. This is my ultimate upside down cake recipe which works well with any summer fruits and yellow sponge. The sponge (both the yellow and chocolate) is super moist, full of flavour and can be whisked in under 20 minutes. Now that pears are in season and so inviting sitting in the wooden farmer’s boxes on the market that’s a good reason to turn your oven on.

1.  Preheat oven to 180 C. Line a bottom loose baking tin with baking parchment and grease the sides. Sprinkle the bottom with 2 tbsp granulated sugar.
2. Peel and core the pears. Slice thinly and arrange nicely on the bottom of the tin.
3.  To make the batter mix the butter with sugar until pale and fluffy. Add the eggs each by each.
4. Put the flour, ground almond,cocoa powder, baking powder and bicarbonate of soda in a bowl. Mix well, then add to the butter mixture and stir with a wooden spoon. Don’t overmix the batter!
5. Add the yogurt, mix carefully then pour over the pears.
6. Put the tin on a baking sheet or a deeper tin to prevent any leek. Bake for 30-40 minutes or until a skewer comes out clean.