Pea-and-basil risotto

1. Preheat the oven to 180°C. Grease a 20 cm bundt or round cake tin. Sift the dry ingredients into a bowl. In a separate bowl, beat the remaining ingredients together for 7 minutes.
2. Fold the dry ingredients into the wet. Spoon into the cake tin and bake for 40 minutes.
3. Remove the cake from the tin and place on a plate. Prick with a fork and spoon over some of the pear poaching liquid.
4. To make the poached pears, place all the ingredients into a saucepan and simmer for 30 minutes. Remove the pears and simmer the syrup until slightly reduced.
5. Serve the cake with the coffee-chocolate crema and pears.
Cook's note: “This is my take on this classic and plays with the different flavours of coffee and chocolate."
Photograph: Jan Ras
Food assistant: Bianca Strydom