A slow cooker can can take your comfort food to the next level. Put the hazelnuts on a rimmed baking sheet and bake for 12 minutes, or until richly browned. Wash and cut the pears into thin lengthwise slices and remove the petiole. Bake immediately for 40 to 50 minutes or until a skewer comes out of the middle clean. Grease and line a 23cm cake tin. Simmer over low heat until reduced to 3 tablespoons, about 10 minutes. Serve with yogurt or crème fraîche while still warm for a great pudding, or enjoy once cool with tea or coffee. The hazelnuts can be swapped for almonds, and pears for apples, if you prefer. Grind the hazelnuts in a food processor until fairly fine. Beat in the egg yolks, 1 at a time, until thoroughly incorporated. Peel, core and slice the remaining pears and arrange on the top of the cake. I love a big traditional coffee cake stacked tall with buttercream and a million walnuts falling off it, but sometimes I like my sweetness from fruit rather than icing. Transfer the cake to a rack and let it cool slightly in the pan. It brings together pears, hazelnuts and chocolate. Press down lightly and bake for 50-60 minutes, until a skewer comes out clean when inserted in the middle. In a stainless-steel bowl, beat the egg whites until soft peaks form. Butter and flour an 8-by-1-inch round cake pan. Serve warm or cold. Preheat the oven to 180 degrees and butter a low mold of about 28 cm in diameter. Preheat the oven to 180C/160C fan/Gas 4. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. Put the hazelnuts on a rimmed baking sheet and bake for 12 minutes, or until richly browned. You need to be a subscriber to join the conversation. Our 22 Best Crock Pot and Slow-Cooker Recipes. Add the butter and pulse until it forms crumbs. By mixing it later on (or as close to baking as possible) the baking powder won’t activate too soon, and you will have a lighter texture. Rub the hazelnuts in the towel to remove the skins. The wine's elegant crisp bubbles also provide a delicious contrast to the whipped cream accompaniment. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. This cake relies on whipped egg whites for volume. The pears make for a dramatic presentation, but because this cake is baked “upside-down” and then flipped before serving, making that pretty pear pattern couldn’t be easier. Pour into the lined tin. Slab financier with pear and slightly fancy fennel sugar, Celeriac steaks with pear salad and herb gremolata, Our second cookbook New Classics is out now. Working quickly, layer the pear on top of the cake mix and sprinkle with the remaining nuts. This Pear and Hazelnut Cake is a versatile cake that would be as welcome on a weeknight or Sunday afternoon as it would be at a dinner party or holiday table. All Rights Reserved. Preheat the oven to 140C for fan-forced (160C conventional). When ready to bake, add the cooled coffee to the cake mix and fold until smooth. Looking to amp up your beef stew but unsure where to start? Arrange the pear wedges on top of the cake in a spoke pattern. Add the sugar and eggs and mix briefly. Read our community guidelines in full, A fruit-topped twist on a classic coffee cake, RECIPES | Autumnal bakes from the Aran bakery cookbook, The best Thanksgiving recipes, from cornbread to pumpkin pie, Salmon and spinach risotto with poached egg and herb cream recipe, Braised oxtail with star anise and orange recipe, Radicchio and red onions on white bean purée recipe, Potato, garlic and rocket soup with chilli oil recipe, Red cabbage and smoked mackerel salad recipe, Fennel, orange and cashew nut salad recipe, Lamb and pumpkin salad with mint and chilli recipe, 250g unsalted butter, plus extra for greasing the tin, 3 tsp instant coffee, mixed with 3 tbsp boiling water, cooled, 4 pears, unpeeled, cored and finely sliced, covered with apple juice to prevent browning, Crème fraîche or yogurt, to serve (optional). A nice twist on a classic. 50g dark chocolate, chopped into small chunks. Add the flour and mix briefly. Scrape the batter into the prepared pan and bake for about 20 minutes, or until a cake tester inserted in the center comes out clean. We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future. Add the vanilla, then fold in the hazelnuts and flour. Cover loosely with a kitchen towel. Method. https://www.goodfood.com.au/recipes/pear-and-hazelnut-cake-20140511-384ax © Copyright 2020 Meredith Corporation. Preheat the oven to 350°. Add the pears and cook over moderately high heat until browned, about 4 minutes per side. Grease and line a 23cm cake tin. Add the remaining 2 tablespoons of sugar and beat until almost-firm shiny peaks form. Stir the pears and chocolate lightly into the cake mixture. Let the syrup cool, then refrigerate. FRANK'S TIPDon't use fully ripe pears for cooking, as they will fall apart. Dust with icing sugar. Most of the pears will sink slightly but don’t worry as this will provide moisture. In a food processor, pulse the nuts until they're finely ground; be careful not to overprocess to a paste. Add the flours, baking powder, eggs and 100g of the hazelnuts and set aside without mixing. Run a thin knife around the cake and unmold it. Stir one-third of the egg whites into the cake batter to lighten it, then fold in the remaining whites. Spoon the mixture into the prepared tin and smooth the top. Butter and flour an 8-by-1-inch round cake pan. In a large bowl, using a handheld mixer, beat 6 tablespoons of the butter with 1/4 cup of the sugar until light and fluffy. Order your copy from books.telegraph.co.uk. In a large skillet, melt the remaining 1 tablespoon of butter. 200 g Hazelnut flour, 150 g Dark chocolate, 100 g Butter, 80 g Sugar, 4 Eggs, 6 Small pears. In a stainless-steel bowl, beat the cream until it starts to thicken. Transfer the hazelnuts to a kitchen towel and let cool completely. this link is to an external site that may or may not meet accessibility guidelines. Add the flours, baking powder, eggs and 100g of the hazelnuts and set aside without mixing. Cream the butter and sugars together until light and fluffy. This moist cake is a delicious way to blend many different flavours and textures. Drain the Moscato d'Asti into a small saucepan. 2 Bartlett pears—peeled, cut into 8 wedges and cored, Back to Hazelnut Tea Cake with Moscato Pears. Butter and line the base of a 25 x 11-centimetre loaf cake tin with baking paper.