Pear and Hazelnut Cake

Pear and Hazelnut Cake

1 small 7-inch cake

8 tablespoons butter, room temperature

¾ cup sugar

2 eggs

½ teaspoon vanilla or hazelnut extract

A pinch of salt

½ cup ground roasted hazelnuts

1 cup flour

1½ teaspoons baking powder

½ cup heavy cream

1 firm pear, Bartlett or Anjou, thinly sliced

2 tablespoons butter, melted for brushing

1 small pitcher of maple syrup, warmed

Line the base of a 7-inch springform pan with parchment paper. Butter and flour the sides. 


In a stand mixer, cream the butter with the sugar. Add the eggs, vanilla extract, and a pinch of salt. Scrape the sides of the bowl with a spatula and beat again. In a medium bowl, combine the ground hazelnuts, flour and baking powder. Whisk to combine. Alternate adding the dry ingredients and the cream in thirds until a thick batter is formed. 


Preheat the oven to 350°. Pour the batter into a springform pan. Tap a few times to release any air bubbles. Fan the pear slices in a circle first laying them around outer edge of batter. Lay a second fan of pear slices on the interior, facing the opposite direction. Brush the pear with melted butter and place in the oven for 40 to 45 minutes or until an inserted toothpick comes out dry. Remove cake from pan. Serve with a little pitcher of warmed maple syrup for drizzling. 

From Issue

No. 02 / Fall 2017

Coffee and Magazines

LOVE READING

edible MAINE?

You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.

LOCAL FOOD NEWS,

SEASONAL RECIPES

AND EVENTS

DELIVERED FRESH

TO YOUR INBOX

Join the edible MAINE community!
 
SIGN UP NOW
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.

Current Issue

No. 17 / Summer 2021

No. 17 / Summer 2021

Recent Recipes

The Italian on the Beach

The Italian on the Beach

The Spritz-Oh

The Spritz-Oh

The Honey Don’t… 
Forget Your Mask

The Honey Don’t…
Forget Your Mask

The Tongue Wiggler

The Tongue Wiggler

Cape Air Flight to P-Town

Cape Air Flight to P-Town

The Barrens

The Barrens

Homemade Sweet Vermouth

Homemade Sweet Vermouth

Oysters with Cucumber Radish Mignonette

Oysters with Cucumber Radish Mignonette

Lobster, Asparagus, and Daikon Summer Rolls with Orange, Sesame, and Chile Dipping Sauce

Lobster, Asparagus, and Daikon Summer Rolls with Orange, Sesame, and Chile Dipping Sauce

Fresh Corn Salad with Peas and Herbs

Fresh Corn Salad with Peas and Herbs

Strawberry Bruschetta with Ricotta and Arugula

Strawberry Bruschetta with Ricotta and Arugula

Young Carrots with Lemon, Thyme, and Olive Oil

Young Carrots with Lemon, Thyme, and Olive Oil

Recent eM Blog Posts

1/4