Pear, blueberry and hazelnut cake
Sabrina Ghayour
Serves 10 | prep 30
mins | total time 1
hr 10 mins, plus cooling
This cake recipe from Sabrina Ghayour with pear, blueberry
and hazelnut is great for a luxurious tea time treat or summer dessert.
Ingredients
- 225g unsalted butter, melted and cooled slightly, plus extra
to grease
- 100g blanched hazelnuts
- 225g caster sugar
- 3 large eggs
- 1 tbsp chopped thyme leaves
- 1 heaped tsp ground cinnamon
- 1 heaped tsp ground ginger
- 2 tsp vanilla bean paste or extract
- 225g self-raising flour
- 150g blueberries
- 2 ripe pears, peeled, cored and diced
- a little honey, to drizzle
For the zesty cream
- 300ml double cream
- 3 tbsp icing sugar
- zest of 1 lemon
- Preheat
the oven to 190°C, fan 170°C, gas 5. Grease and line the base and sides of
a 22-23cm springform tin. Toast the nuts in a baking tray for 10 minutes,
then cool.
- In
a large mixing bowl, beat the sugar, eggs, thyme, cinnamon, ginger and
vanilla paste together until combined. Add the flour and mix well with a
balloon whisk before adding the melted butter and incorporating until the
batter is smooth.
- Roughly
chop three quarters of the toasted hazelnuts and add them to the bowl
along with three quarters of the blueberries. Add all of the diced pear
and carefully fold everything together.
- Pour
the cake mix into the prepared tin. Halve the remaining hazelnuts and
scatter most of them over the top of the cake, reserving a few to garnish.
Bake in the preheated oven for 50 minutes until risen, golden and firm to
the touch. Leave the cake to cool in the tin.
- For
the zesty cream, whisk the cream, icing sugar and three quarters of the
zest together until the cream forms soft peaks.
- Remove
the cooled cake from the tin, discard the paper and place the cake on a
serving plate. Finish the cake by drizzling over the honey and then
scattering the remaining blueberries, reserved hazelnuts and lemon zest
over the top. Serve the cake with the zesty cream.
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