Pear and Hazelnut Cake

pear and hazelnut cakeA 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

  1. 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.
  2. Add the sugar and eggs and mix briefly.
  3. Peel, core and chop two of the pears. Stir the chocolate, and finally the chopped pears into the cake mixture.
  4. Spoon into the prepared tin and smooth the top. Peel, core and slice the remaining pear and arrange on the top of the cake.
  5. Bake for 50-60 minutes, until firm to the touch. (Add approx 10 mins for a gluten free cake)
  6. 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.
  7. Serve warm or cold.

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