INGREDIENTS:
Dry:
2 cups self-raising flour
1/3 cocoa powder
3/4 cup sugar
Wet:
1/2 cup maple syrup
1 cup of @t2tea Choc pear pudding tea using 1 tablespoon of tea leaves
1/2 cup rice bran oil (or other neutral oil)
*Optional: 1 teaspoon vanilla extract
1 brown pear
2 tablespoons brown sugar
50g non-dairy chocolate
METHOD:
1. Preheat the oven to 175 degrees Celsius/ 350 degrees Fahrenheit, fan-forced. Grease or line a 20cm diameter cake tin.
2. Brew the tea according to packet instructions to produce 1 cup (250ml)
3. In a large bowl, add the flour & sugar.
4. In another large bowl, mix all the wet ingredients together. Then pour this into the dry mix. Gently fold until no flour remains
5. Pour the batter into the prepared cake tin. Decorate with sliced pears and chocolate chunks. Sprinkle the brown sugar over the pear slices
6. Bake in the oven for 40-45 minutes
7. Remove from the oven and allow the cake to cool before slicing and serving
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