Ingredients
The following ingredients have 4 Servings
- 100g blanched hazelnuts
- 140g self-raising flour
- 175g butter, cut into small pieces
- 140g brown sugar
- 2 large eggs, beaten
- 3 semi-ripe packham pears
- 50g dark chocolate, chopped into small chunks
Instruction
- <p>Preheat the oven to 140C for fan-forced (160C conventional).</p> <p>Butter and line the base of a 25 x 11-centimetre loaf cake tin with baking paper.</p> <p>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.</p> <p>Peel, core and chop one-and-a-half pears into a small dice. Stir the pears and chocolate lightly into the cake mixture. Spoon the mixture into the prepared tin and smooth the top.</p> <p>Peel, core and slice the remaining pears and arrange on the top of the cake. Press down lightly and bake for 50-60 minutes, until a skewer comes out clean when inserted in the middle.</p> <p>Cool in the tin for 10 minutes, then turn out and cool on a wire rack. Dust with icing sugar. Serve warm or cold.</p> <p> </p> <p><strong>FRANK'S TIP</strong><br>Don't use fully ripe pears for cooking, as they will fall apart. You need them slightly firm.</p>
