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Pear, Chocolate and Hazelnut Cake

A community recipe by

Not tested or verified by Nigella.com

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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-raising 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.

  • 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!
  • Tell us what you think