Skip to main content

Recipe: Pear and Hazelnut Cake

I am a big fan of hazelnuts and in my personal opinion, the hazelnut has been under-featured. Yes, it is often mentioned in a chocolate-hazelnut pairing, but really, on its own, there's hardly anything that focuses on the nut. So, with that, I knew I wanted to do a cake that uses mainly the hazelnut and came up with the idea of combining pear with it. The result? A fragrant and crumbly cake with roasty and caramely notes, textures of crunchy nuts and soft pears, quite delicious on its own, or heightened when warm and served with vanilla ice cream and chocolate sauce.

How do you want to eat it?

However you want to really.
see chunks of nuts and pear?
Ingredients:
3 medium ripe pears (firm ones like Conference, Barlette), skinned and cored
1.25 cups of all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
pinch of salt
0.75 cups brown sugar
0.5 cups (125 gram) butter, unsalted
2 eggs
1/2 cup ground hazelnuts


Method:

Quarter the pears and chop up 2 of them into coarse dices.  Safe the 4 quarters and carefully slide them vertically to create a nice fan shape.  These 4 go to the bottom of the pan which serves as good decoration.

Grease a 9" cake pan and line with parchment paper.  Carefully place the 4 quarters of pear into quadrants on the bottom of the pan.  Set aside.

Preheat oven to 180 C.

Sift flour, baking powder and soda together.  Set aside.

Cream sugar and butter together until light in color.
Add egg, 1 at a time, whisk well to mix. Add salt and vanilla extract and give it a quick mix in.

Add in flour mixture and mix well.  Add in chopped pears and hazelnuts.
Give it one last good mix and then pour into the prepared pan.

Place pan into oven on the bottom rack and turn down the temperature to about 170 C.  Bake for 30 to 40 minutes, or until cake tester comes out clean.  In between, if the top of the cake is browning too fast, use a piece of foil big enough to cover the entire top to prevent burning.

When cake is done, let cool in pan before running a knife through the sides and then un-moulding it upside down.

To serve, you can do as I did - melt some dark dark chocolate with cream and soup generously onto the plate and add some ice cream.  Or, you could also whip up some chantilly cream to keep it simple.

all plated!

Comments

Popular posts from this blog

How do you juggle it all :( ?

I just feel that I don't have enough time - for the husband and  much less for myself!

During the workday, I make sure I try to go home on time so I could spend a couple of hours with A, and put him to bed. Then it's time to have my last pump at about 9pm before I just want to  zone out and crash.  The boy wakes up at least 3 times ever since his last leap when he learnt how to stand. Additionally, he fell really ill for the first time (i.e. antibiotics).  Prior to that, he cries 1-2 times but easily soothed with pacifier or with some milk. Because of these frequent interrupted sleep, the man and I took turns to fall ill as well, and it is difficult to recover. I still have the head colds and occasionally coughing spells.

On weekends, our schedule revolves around family events, and then I try to plan so that A can try to get a nap or 2 as well as to plan our routes throughout the day so I would end up somewhere comfortable to pump when I needed to.  Often the nap part fails,…

OOOh, new flavour!

I have been eating Quest nutrition protein bars for years! I love the taste and they are less guilty than the real deal.  The flavours are pretty spot on and they are available at iherb.com.  I recently shared about this site as well.

I eat at least one of them a day to satisfy that sweet tooth. My favourites so far are the cinnamon roll and smores.  But I'm excited that a new flavour has been launched and can't wait for the Oatmeal Chocolate Chip flavour to arrive!

Lunching at the Bodacious Cafe and Bistro

I seldom venture out to eat at the Biopolis' restaurants, learning my lesson early on that most of the eateries here are not worth the calories or the prices.
But I had a business need that day and found myself with a reservation at Bodacious. To be honest, no reservation was required as the restaurant was not packed even on a work day lunch hour. Yet we struggled to gain the service staff's attention.  After the initial hiccup, our food arrived fairly quickly. Chicken pesto salad for her and a tenderloin steak without fries for me.  
The chicken salad looked dry and not really appetizing; she finished about 3/4 of it.  


The tenderloin was small, stated 6.5oz.  It came up to about my palm size.  it was really tender, perhaps a tad too tender for me, as it borderlined mushy.  Perhaps it was sous-vide first? I don't know but I do know I didn't like that.

Final straw was when I ordered a skinny latte from the barista. He understood my order as the receipt indicated "…