little birdie

Blog

Pear, hazelnut & chocolate cake

This week more than any other, I'm glad I have embraced Hygge. Candles are lit all round the living room, brightening up these awful, sad, grey days. My handmade berry wreath is still looking fresh and I'm appreciating it's rustic charm. These small details are making my home a nurturing, restful, peaceful place to escape from the realities of the world.

And I've been baking again. Cake seems to make everything better, at least for a while. And this one is made to comfort. To provide the boy with a treat when he gets in from school and the husband a much needed pudding after a long hard week at work. It is quite rich, but lovely warm with cream. 

Thanks to all of you for reading, liking and commenting on these posts. I appreciate every single one of them. Enjoy your week. x

Ingredients:

100g blanched hazelnuts

140g self-raising flour

175g unsalted butter, cut into small pieces

140g golden caster sugar

2 large free-range eggs, beaten

5 small, ripe Conference pears

50g dark chocolate, cut into small pieces

Method:

Pre-heat the oven to 160 degree C.

Grease and line a 20cm cake tin. 

Grind the hazelnuts in a food-processor until they are fairly fine. 

Add the flour to the hazelnuts. Mix briefly. 

Add the butter and pulse it till it forms crumbs. 

Add the sugar and the eggs, mix briefly. 

Peel, core and chop two of the pears. 

Stir the pears and the chocolate into the mixture gently. 

Spoon the mixture into the tin and smooth the top.

Peel, core and slice the remaining pairs and scatter over the top of the cake. Press lightly into the mixture.

Bake for 60 minutes until golden brown and firm to the touch. 

Cool in the tin for ten minutes, then turn out and cool on a wire rack.  

 

Follow