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Recipe by Mary Cadogan

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1. Preheat the oven to fan 140C/ conventional 160C/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 minutes, until firm to the touch. Cool in the tin for 10 minutes, then turn out and cool on wire rack. Warm the jam and brush over the top. Serve warm or cold.

Per serving

470 kcalories, protein 6g, carbohydrate 47g, fat 30 g, saturated fat 14g, fibre 3g, salt 0.5 g

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• Susie

  26 December 2007

  Susie commented on this recipe

  

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• Susie

  26 December 2007

  Susie rated and commented on this recipe

  

  This went down a treat, so easy, lovely with ice cream,

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• Angfen

  20 January 2008

  Angfen rated and commented on this recipe

  

  How delicious, fanatastic recipe. I omitted the apricot jam from the recipe and the cake was still perfect.

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• Gail

  07 February 2008

  Gail rated and commented on this recipe

  

  I love this recipe and make it all the time - is a great pudding served warm with cream or ice cream but also lovely cold as a cake.

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• Gillian

  12 February 2008

  Gillian commented on this recipe

  Moist is a bit of an understatement - cake turned out soggy, but tasty. Def more of a dessert than a cake. Not sure if I'd make it again. Friend had similar issues with recipe when they made it too.

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• Susan

  27 February 2008

  Susan rated and commented on this recipe

  

  I've made this several times and never had any problems. I've used both canned pears and pears from our tree in the garden when we've had a glut. I usually make it to serve as a dessert when we have visitors, but then we finish it off cold as a standard cake until it's gone - which isn't long!

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• Dot

  27 February 2008

  Dot rated and commented on this recipe

  

  Really good cake. I have made it several times. pears, chocolate and hazelnut - a perfect combination!

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• bobby

  12 March 2008

  bobby commented on this recipe

  Very tasty cake. I only used half the amount of sugar and it came out sweet enough. I also had to increase the oven temperature after the 60 minutes because it was not cooked properly. I increased it after that to Gas Mark 5 for another 15 minutes turned oven off and left it in the oven till it was cold. It was great after that and easy to cut. Passed recipe to my sister after she tasted it. I also omitted the jam.

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• hoopoe

  25 March 2008

  hoopoe rated and commented on this recipe

  

  This is the most delicious and posh tasting cake I've ever made.

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• sally

  08 April 2008

  sally rated and commented on this recipe

  

  This took forever to cook, it was still like raw mixture after forty minutes, I turned the cooker up and it still took nearly a further hour to cook through....it is still very slightly soggy! however hubbie is thoroughly enjoying it!

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• Winpenny

  27 April 2008

  Winpenny commented on this recipe

  I have made this cake a couple of times and can confirm that it tastes great but the cooking time is completely wrong. It takes closer to 2 hours than 1 hour unless you fancy serving a raw pudding

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• captain dynamite

  12 June 2008

  captain dynamite commented on this recipe

  I decided to make this for my fiancees stepdad for a birthday cake, rather than a round cake I make this is a silicon square mould, I adapted the ingriedients. increased the flour to 170g, butter I swapped for pura, increased the caster sugar to 170g, used 3 eggs and only needed to use 4 pears. what i found out after all this was that the moisture in the pears makes it very difficult to judge the cooking times, in my mixed grill electric oven it eventually took 2hrs cooking at 180.c also to stop from burning half way through cover over with foil and take off for the last 15min, have been advised it was very nice and moist

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• Jules

  17 June 2008

  Jules commented on this recipe

  simple easy doesn't ris enormously, but the choc chunk, pear & hazelnut combo worked a treat

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• Chris

  08 August 2008

  Chris commented on this recipe

  Wonderful! As someone else said it was difficult to judge when it was cooked, I gave it 1hour 25 minutes, the last 15 minutes at 10 degrees higher than the recipe said, and it was still liquid in the middle - but it was absolutely scrumptious and I shall do it again, giving it 150 degrees in the fan oven from the start.

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• Nicky

  18 September 2008

  Nicky commented on this recipe

  Easy to make but needed an extra 15mins. Defo more of a dessert then a cake as it is very sweet so goes nicely with ice cream/cream. May possibly try it with less sugar next time.

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Ingredients

• 100g blanched hazelnuts
• 140g self-raising flour
• 175g butter , cut into small pieces
• 140g golden caster sugar
• 2 large eggs , beaten
• 5 small, ripe Conference pears
• 50g dark chocolate , chopped into small chunks
• 2 tbsp apricot jam

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Difficulty and servings

Cuts into 8 slices

Preperation and cooking times

Prep 30 40 mins

Cook 1 hr

Can be frozen

Ingredients

• 100g blanched hazelnuts
• 140g self-raising flour
• 175g butter , cut into small pieces
• 140g golden caster sugar
• 2 large eggs , beaten
• 5 small, ripe Conference pears
• 50g dark chocolate , chopped into small chunks
• 2 tbsp apricot jam

Per serving

470 kcalories, protein 6g, carbohydrate 47g, fat 30 g, saturated fat 14g, fibre 3g, salt 0.5 g

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