Ingredients:

250g/9oz plain flour

120g/4½oz butter, softened

200g/7oz caster sugar

3 tbsp cocoa powder

3 eggs, separated

2 tsp baking powder

500g/1lb 2oz pears, peeled, cored and cut into small cubes

Blackcurrant jam

Method:

Preheat the oven to 200°C/fan 180°C and grease a large baking tin. In a bowl beat the butter, sugar, egg yolks and cocoa powder. Add flour and baking powder and mix well. In another bowl beat the egg whites until fluffy and gently fold them into the mixture. Spread the mixture into the baking tin and put pears on top. Bake until the top of the cake springs back when lightly pressed with a finger. Leave to cool, spread some blackcurrant jam on top, cut into squares and serve.