Рецепт Pear and Hazelnut Cake
I bought these firm and very crunchy blush pears from Fairprice last week and it just occurred to me that I've bookmarked a recipe using pears from Coles.com sometime ago. The recipe is Pear and Walnut cake with ginger syrup but I used hazelnut meal to instead as the recipe stated that either hazelnut or almond could be used. I've also omitted the ginger syrup as the kids wouldn't like gingery taste. The cake was very fragrant while baking and you could smell the sweetness flavour of the pears and hazelnut. The texture wasn't very dry and the pears still stayed crunchy even after baked. Definitely an easy keeper recipe. Next time, I'll bake a smaller cake with ginger syrup for myself. I'm sure it taste very yummy too.
Pear and Hazelnut Cake
- 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
- 1/2 cup Milk
- 3-4 Pears (ripe and firm), cut in wedges
Method:
Preheat oven to 180C. Grease a 22cm (9inch) springform pan. Line the base with baking paper.
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.
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.
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.
185克 软牛油
1茶匙 Vanilla香精
110克 赤糖
3个 鸡蛋 （70克一个）。打散
65克 榛子粉 （可用核桃或杏仁粉）
250克 自发面粉
1/2杯 牛奶
3-4粒 香梨 （最好用结实和爽口的），切粗片
预热烤箱180度。一个9寸活动圆烤盘涂油底部铺纸。
将牛油，Vanilla香精及白糖打至松发。打散的鸡蛋慢慢的加入至完全混合。
送入预热烤箱烤约55-60分钟或用牙签扎入蛋糕内部，扒出的牙签没残留物，就表示烤熟了。
让模内的蛋糕放凉约5分钟，脱模后放在铁丝架上待凉即可享用。