Name: Pear, hazelnut & chocolate cake
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Cuts into 8 slices
Cuisine: British
Ingredients: 100g blanched hazelnuts; 140g self-raising flour; 175g butter cut into small pieces; 140g golden caster sugar; 2 large eggs beaten; 5 small, ripe Conference pears; 50g dark chocolate chopped into small chunks; 2 tbsp apricot jam

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Pear, hazelnut & chocolate cake

Pear, hazelnut & chocolate cake

Mary Cadogan

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Cuts into 8 slices

Easy

Prep: 30 mins - 40 mins

Cook: 50 mins - 1 hr

A star rating of 4.7 out of 5.124 ratingsRate

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Moist, fruity pear, hazelnut and chocolate cake - try it warm with cream as a teatime treat

Freezable (Can be frozen)

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Ingredients

Nutrition

Units:

MetricUS

100g blanched hazelnuts
140g self-raising flour
175g butter

cut into small pieces
140g golden caster sugar
2 large eggs

beaten
5 small, ripe Conference pears
50g dark chocolate

chopped into small chunks
2 tbsp apricot jam

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Nutrition: per serving

kcal470
fat30g
saturates14g
carbs47g
sugars18g
fibre3g
protein6g
salt0.5g

low

Method

step 1

Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line the base of a 20cm round cake tin. Grind the hazelnuts in a food processor until fairly fine. Add the flour and mix briefly. 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 pears and chocolate lightly into the cake mixture.
step 2

Spoon the mixture into the prepared tin and smooth the top. Peel, core and slice the remaining pears and scatter over the top of the cake. Press down lightly and bake for 50-60 minutes, until firm to the touch. Cool in the tin for 10 minutes, then turn out and cool on wire rack. Warm the jam and brush over the top. Serve warm or cold.

Recipe from Good Food magazine, October 2003

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A star rating of 4.7 out of 5.124 ratings

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