Pear and Hazelnut Cake 香梨榛子蛋糕
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Serves: 7- 8 servings
 
Ingredients
  • 185g Butter, at room temperature
  • 1 tsp Vanilla
  • 110g Brown sugar
  • 3 Eggs (70g each), lightly beaten
  • 65g Hazelnut meal (ground), you can use ground walnut or almond
  • 250g Self raising flour
  • ½ cup Milk
  • 3-4 Pears (ripe and firm), cut in wedges
Instructions
  1. Preheat oven to 180C. Grease a 22cm (9inch) springform pan. Line the base with baking paper.
  2. Use an electric mixer to beat butter, vanilla and sugar in a bowl until light and creamy. Add eggs, bit by bit until mixture incorporated.
  3. Use a spatula to fold in hazelnut meal. Fold in half the flour, then the milk, then remaining flour until combined. Transfer to the prepared pan and smooth the surface. Arrange the pear on top, pressing down slightly into the batter.
  4. Bake for 55-60 minutes or skewer insert into the center of the cake comes out clean. Cool in pan for 5 minutes, then remove cake on wire rack to cool.
Recipe by Anncoo Journal at https://www.anncoojournal.com/pear-and-hazelnut-cake/