(one 9 inch round cake)

 

100 g blanched hazelnuts

160 g self-raising flour

175 g butter, cubed

140 g golden caster sugar

2 large eggs

5 small (or 4 normal sized) ripe pears

50 g small chocolate chips (or chopped chocolate)

2 Tbsp apricot jam

 

Preheat the oven to 160ºC.

Grease and line a cake tin (9 inch).

 

Grind the hazelnuts in a foodprocessor fine. Add the flour and the butter and pulse until it forms breadcrumbs. Add sugar and eggs and mix briefly.

Peel, core and chop two pears. Stir in the pear pieces and chocolate chips.

Spoon the mixture in the tin and smooth the top.

 

 

Peel, core and slice the rest of the pears and scatter the over the top. Press them down lightly.

Bake in the oven for 50-60 minutes until firm tot the touch. Cool in the tin for 10 minutes, then turn out on a plate. Warm the jam in a small saucepan and brush over the top.

Serve warm or cold.

 

(Adapted from "101 cakes & bakes" - Good Food Magazine)