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20 ratings

Recipe by Mary Cadogan

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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.
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.

Per serving

470 kcalories, protein 6g, carbohydrate 47g, fat 30 g, saturated fat 14g, fibre 3g, salt 0.5 g

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Results 21-30

• weeble cooks

  10 March 2009

  weeble cooks rated and commented on this recipe

  

  I found this cake really easy to make. It took an extra 10 minutes to cook but looked & tasted perfect.

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• florence

  26 March 2009

  florence rated and commented on this recipe

  

  Cooked this for nearly two hours as suggested by others and it turned out really well. Took it into work and not a slice was left at the end of the day :)

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• sarah

  09 April 2009

  sarah rated and commented on this recipe

  

  Absolutely delicious cake, which is so delicious warm. It's worth putting the apricot jam on the top and slicing and layering the pear slices attractively to give it a lovely french tart look. It doesn't rise as much as you expect it to, and the cooking times are way off. But once it's done, it's perfect, delicious and a wonderful combination of subtle flavours and textures.

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• Jo

  30 August 2009

  Jo rated and commented on this recipe

  

  This cake was delicious! However, I too felt it needed a lot longer in the oven...almost double the time!

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• Speckled Egg

  27 September 2009

  Speckled Egg rated and commented on this recipe

  

  Everyone loved this. Did need a lot longer than stated though - 2 hours total in my case!

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• khitajrah

  28 September 2009

  khitajrah rated and commented on this recipe

  

  I made this to use up the last 5 pears before they went off. It was alright, but neither here nor there. I doubt I'd make it again. I used almonds instead of hazelnuts and cooked it for 55 minutes and it came out fine.

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• jacky. s.

  16 October 2009

  jacky. s. rated and commented on this recipe

  

  This is an outstanding cake! I put toasted pecans on the top and it was really moreish. I have also used half dark and half milk chocolate and it didnt alter the flavour. Had to cook if for slightly longer than the recipe stated. I made this when I realised the pears were falling off my pear tree and the birds were getting them before us!! I will definatly be making it again.

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• belline

  19 October 2009

  belline commented on this recipe

  I made this over the weekend and it was enjoyed by all. It was wonderfully moist however next time I will omit the chocolate I thought the combination of pear and hazlenuts were perfect on their own and would also use less sugar next time. I also had a bit of an issue with the cooking time and thought it was my oven so I was glad to hear others had the same problem. I also just cooked it for longer and left it in the oven & tin for quite a while before taking it out. Overall, depsite the one or two little issues I thought it was a great recipe, really easy and I will definitely make it again....

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• glorious

  24 October 2009

  glorious commented on this recipe

  This cake is fab and really easy to make. It did take a bit longer in the oven than stated but all ovens vary and cake was worth the wait. We had it for desert last night. (Girls night in) and the rest for breakfast this morn. Soooooooo good

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• Patou

  25 October 2009

  Patou rated and commented on this recipe

  

  Very tasty, the combination of pears and plain chocolate is wonderful and the ground hazelnuts make it extra luxurious. Needed a lot longer in the oven. Keep checking it.

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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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Difficulty and servings

Cuts into 8 slices

Preparation and cooking times

Prep 30 40 mins

Cook 1 hr

Can be frozen

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

Per serving

470 kcalories, protein 6g, carbohydrate 47g, fat 30 g, saturated fat 14g, fibre 3g, salt 0.5 g

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