Sufra Dayma:

Coffee, Pear and Chocolate Cake

By Moushira Abdel-Malek

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Ingredients:

2 cups self-raising flour
1/2 cup sugar
1/2 cup milk
1/2 cup chocolate chips
2 eggs
1 tbsp. instant coffee
125 gms. butter (softened at room temperature)

Topping:

425 gms. can pear halves (drained and sliced)
1/2 cup brown sugar
1/4 cup pecans or walnuts
1 tsp. instant coffee
60 gms. butter
maple syrup to drizzle

Method:

Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour and coffee together. Fold into creamed mixture alternately with milk, beginning and ending with flour. Lightly mix in chocolate.

Prepare topping:

Melt butter, sugar and coffee together. Spoon into the base of a 20 cm. ring tin. Arrange pears and pecans evenly over this layer. Pour cake mixture into tin. Bake in a moderate oven (180 C) for 30 or 40 minutes or until cooked (test by inserting skewer). Allow cake to cool off for a few minutes, then turn over onto a serving plate. Serve warm, drizzled with maple syrup (and rum -- optional), and cream if desired.