Pear, Chocolate and Hazelnut Cake
A community recipe by CucinaItalianaNot tested or verified by Nigella.com
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Preheat oven to 160c/gas 3/fan 140c. Grease and line the base of a 20cm (8in) round cake tin. Grind hazelnuts in a processor until fairly fine. Add sifted flour and mix briefly. Add butter and pulse until mixture forms 'crumbs'. Add sugar, eggs and vanilla (if using) and mix very briefly. Stir in chopped pears and chocolate. Spoon mixture into cake tin and smooth top. Bake for 60 minutes (check after 50) until firm to touch. Cool in tin for 10 minutes then turn out onto wire rack. Warm apricot jam and brush over cake surface. Enjoy warm or cold!
Preheat oven to 160c/gas 3/fan 140c. Grease and line the base of a 20cm (8in) round cake tin. Grind hazelnuts in a processor until fairly fine. Add sifted flour and mix briefly. Add butter and pulse until mixture forms 'crumbs'. Add sugar, eggs and vanilla (if using) and mix very briefly. Stir in chopped pears and chocolate. Spoon mixture into cake tin and smooth top. Bake for 60 minutes (check after 50) until firm to touch. Cool in tin for 10 minutes then turn out onto wire rack. Warm apricot jam and brush over cake surface. Enjoy warm or cold!
Introduction
Delicious warm as a dessert with pouring cream and equally good cold with a cup of tea! Takes 1.5 hours and serves 8...
Delicious warm as a dessert with pouring cream and equally good cold with a cup of tea! Takes 1.5 hours and serves 8...
Ingredients
Serves: 8
Metric
Cups
- 140 grams golden caster sugar
- 2 medium eggs (lightly beaten)
- 1 teaspoon pure vanilla extract
- 2 small pears (peeled, cored and chopped into small dice)
- 50 grams dark chocolate (preferably chips or if from a bar, chop into small pieces)
- 2 tablespoons apricot jam (to glaze)
- 100 grams hazelnuts (blanched)
- 140 grams self-raising flour (sifted)
- 175 grams butter (at room temperature and cut into small dice)
- 5 ounces superfine sugar
- 2 medium eggs (lightly beaten)
- 1 teaspoon pure vanilla extract
- 2 small pears (peeled, cored and chopped into small dice)
- 2 ounces bittersweet chocolate (preferably chips or if from a bar, chop into small pieces)
- 2 tablespoons apricot jam (to glaze)
- 4 ounces hazelnuts (blanched)
- 5 ounces self-rising flour (sifted)
- 6 ounces butter (at room temperature and cut into small dice)
Method
Pear, Chocolate and Hazelnut Cake is a community recipe submitted by CucinaItaliana and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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