food for thought

by michelle

flourless hazelnut pear cake

with one comment

Moist and quite dense, this cake is not too sweet and has a flavour reminiscent of poppy seeds.

Preheat your oven to 180C (350F). In a food processor mix ¾ of a cup of sugar, ¼ of a cup of brown sugar, 100g (3½ oz) of butter and 3 large eggs. Add 485g (17 oz) of hazelnut meal, 1 teaspoon of baking powder and ½ a cup each of milk and light sour cream. Peel, core and quarter 2-3 pears. Cut each quarter into wedges, but not all the way through, so that you can fan each piece. Spread the batter into a prepared cake tin of your choice and place the fanned pears onto the batter, sprinkling with a little brown sugar. Bake for 1 hour, or until the cake tests clean. Meanwhile, quarter more pears and place them in an oven dish with ½ a cup of white wine, a teaspoon of vanilla, a few tablespoons of brown sugar and some butter and bake in the oven while the cake is baking. Serve the cake with the pears and cream or ice cream.

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Written by michelle picker

August 1, 2012 at 9:46 am

One Response

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  1. Will try this for the weekend…our friend is gluten free and we are spending the weekend with them.this will be a nice change from the orange almond cake.

    Di Ashworth

    August 2, 2012 at 10:07 am


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