Pear Hazelnut and Chocolate Cake
|Whole blanched hazelnuts||4 Ounce (100 Gram)|
|Self-raising flour||5 Ounce (140 Gram)|
|Butter||6 Ounce, cut into small pieces (175 Gram)|
|Golden caster sugar||5 Ounce (140 Gram)|
|Eggs||2 , beaten|
|Conference pears||5 Small|
|Dark chocolate||2 Ounce, chopped into small chunks (50 Gram)|
|Apricot jam||2 Tablespoon|
1. Heat oven to 160C/140C fan/gas 3. Butter and line the base of a 20cm round cake tin. 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.
2. 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 mins, until firm to the touch. Cool in the tin for 10 minutes, then turn out and cool on a wire rack. Warm the jam and brush over the top. Serve warm with cream or custard or cold for tea.