Base-line an 8 inch (20 cm) round cake tin (3 inches (8 cm) deep). OR for a cake that is less deep but wider, use a 9 inch tin and bake for slightly less time).
Pre-heat the oven to 170 C/325 F/Gas 3.
Weigh and mix together in a medium bowl the flour, almonds, xanthan gum, salt, baking powder and cocoa, making sure any lumps are completely broken down. TIP: Weigh into an airtight container and shake vigorously. Set aside.
In a large bowl, cream together the butter, sugar and maple syrup until light and fluffy.
Add the eggs (one at a time) and vanilla extract and beat until well combined.
Add the dry ingredients, juice and chopped pear to the mixture and gently fold until evenly mixed.
Spoon the mixture into the cake tin and smooth the surface so that it is even.
Bake for 40 to 50 minutes until the cake is ‘set’ and a skewer inserted into the centre comes out clean.
Leave in the cake tin for 5 to 10 minutes before turning onto a wire rack to cool completely.
Place the chocolate and butter into a small bowl and melt together either over a small pan of simmering water, or in the microwave on 30 second bursts (medium setting) stirring frequently.
Remove from the heat and add the SIFTED icing sugar and milk (a drop at a time so that the icing is runny enough to spread and gently drip, but not so watery that it doesn't 'hold' or set).
Beat until fully combined, smooth and silky.
Immediately spread onto the cake and sprinkle with chopped pistachios (if using) for decoration.
Leave the cake to cool, or serve while still lightly warm and gooey with icing.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Flour Blend A can be found on the GFA Flours & Flour BlendingPage. If using an alternative flour blend, the texture may be slightly different.