A moist and fruity pear cake. The high nut content means this cake converts well to a gluten free cake. Just replace the self-raising flour with a gluten free alternative (and optional xanthum gum) Cuts into 10-12 slices. Not suitable for home-freezing.
100g blanched hazelnuts
140g self-raising flour
140g golden caster sugar
175g cold butter
2 large eggs , beaten
3 small Conference pears
50g dark chocolate , chopped into small chunks
2 tbsp apricot jam
20cm spring-form cake tin greased and lined
Oven 160C/Gas 3/fan oven 140C
How to make it
- Grind the hazelnuts in a food processor until fairly fine. Add the flour and mix briefly, then add the butter and pulse until it forms crumbs.
- Add the sugar and eggs and mix briefly.
- Peel, core and chop two of the pears. Stir the chocolate, and finally the chopped pears into the cake mixture.
- Spoon into the prepared tin and smooth the top. Peel, core and slice the remaining pear and arrange on the top of the cake.
- Bake for 50-60 minutes, until firm to the touch. (Add approx 10 mins for a gluten free cake)
- Cool for 10 minutes before removing from tin. Whilst cake is still warm, heat jam in a small pan and use to glaze top of cake.
- Serve warm or cold.