August 29, 2013


100g blanched hazelnutsrecipe-image-legacy-id--887_12
140g self-raising flour
175g butter, cut into small pieces
140g golden caster sugar
2 large eggs, beaten
5 small, ripe pears
50g dark chocolate, chopped into small chunks
2 tbsp apricot jam

1. Preheat the oven to 160 degrees C. Butter and line the base of a 20cm round cake tin.

2, 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.

3. 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.

4. Warm the jam and brush over the top. Serve warm or cold.

P. S. So what should you do when mom brings you wonderful ripe pears from countryside? Of course, make this cake.. and I am not a pear-chocolate combo lover, BUT THIS CAKE IS DIVINE.. Try.. you won’t regret.. and I am definitely making this one for my boyfriend as he loves chocolate and pears..

Enjoy, k.

recipe from GoodFood 101 Cakes&Bakes by BBC books


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