HAZELNUT PEAR CAKE
From the hazelnuts to the yummy browned butter glaze, this dessert is a little different from an everyday pound cake. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Chop 1 cup hazelnuts. Place remaining hazelnuts in a food processor; pulse until finely ground., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts., In another bowl, whisk flour, salt, baking soda and ground hazelnuts; add to creamed mixture alternately with ricotta cheese, beating after each addition just until combined. Fold in pears and chopped hazelnuts., Transfer batter to prepared pan. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a bowl. Stir in milk, vanilla and enough confectioners' sugar to reach desired consistency. Drizzle over cooled cake.
Nutrition Facts : Calories 533 calories, Fat 30g fat (13g saturated fat), Cholesterol 104mg cholesterol, Sodium 193mg sodium, Carbohydrate 62g carbohydrate (42g sugars, Fiber 3g fiber), Protein 8g protein.
SPICED HAZELNUT-PEAR CAKE WITH CHOCOLATE SAUCE
Capture the holiday spirit with this warm spiced cake, packed with nutmeg, cinnamon, and clove. Wine-infused pears add a richness to the cake and are a pretty finishing touch.
Provided by Katherine Sacks
Categories Dessert Christmas Pear Cake Hazelnut Chocolate Spice Cinnamon Wine Bake Christmas Eve Winter
Yield Makes one 9" cake
Number Of Ingredients 26
Steps:
- Poach the pears:
- Peel pears. Using a 1/2 tsp. measuring spoon or small melon baller, scoop upward from bottom of pears 1 1/2-2" to remove core and seeds; discard. Combine pears, wine, brown sugar, butter, cinnamon, vanilla, and 3 cups water in a large, heavy pot. Cut a round of parchment to fit just inside pot and cover pears.
- Bring to a boil, then reduce heat and simmer, turning pears occasionally to coat with liquid, until pears are very tender but not falling apart, 20-25 minutes. Using a slotted spoon, transfer pears to a large bowl and cover with parchment round.
- Bring poaching liquid to a boil, then cook over medium heat until reduced to the consistency of thick syrup, 12-15 minutes (you should have 1/2 cup). Transfer 5 pears to a medium bowl, reserving remaining pears for cake, and pour syrup over. Cover with parchment and let cool, or chill overnight.
- Bake the cake:
- Preheat oven to 350°F. Grease cake pan with butter and line bottom with parchment paper.
- Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes.
- Meanwhile, mix flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt in a medium bowl.
- Pulse 1/2 cup dry ingredients and 3/4 cup hazelnuts in a food processor until hazelnuts are chopped into a fine flour; reserve remaining hazelnuts. Transfer chopped hazelnuts to bowl with dry ingredients.
- Wipe out food processor bowl and add 5 poached pears. Pulse until smooth. Transfer 2 cups to a small bowl; discard leftover purée.
- Beat brown sugar, granulated sugar, vanilla, and 3/4 cup butter on medium-high speed in a stand mixer fitted with the paddle attachment until light and fluffy, 3-5 minutes. Scrape down bowl and add eggs, one at a time, beating well after each addition.
- Add half of pear purée and beat on low speed. Add half of flour mixture and beat on low to incorporate. Beat in remaining pear purée and flour mixture until combined. Pour into prepared pan; smooth top. Set pan on a rimmed baking sheet and bake cake, rotating sheet halfway through, until center is set and a tester inserted into the center comes out clean, about 1 hour, 15 minutes. Transfer pan to a wire rack and let cool.
- Assemble the cake:
- Turn chilled pears in liquid to coat, then transfer liquid (about 1/2 cup) to a small saucepan. Add chocolate and 3/4 cup cream and cook over medium-low heat, stirring, just until chocolate is melted. Whisk to combine, then transfer to a medium bowl. Chill, stirring occasionally so chocolate doesn't set, until room temperature, about 10 minutes.
- Remove cake from pan, trim top with a serrated knife if domed, and invert onto a 12" platter. Remove parchment. Using a toothpick, poke holes all over top of cake. Using a pastry brush, brush top with 1/4 cup chocolate sauce.
- Meanwhile, coarsely chop remaining 1/4 cup toasted hazelnuts. Whip remaining 3/4 cup cream to medium-soft peaks in stand mixer fitted with the whisk attachment.
- Top cake with whipped cream, pears, and hazelnuts. Drizzle chocolate sauce over pears. Serve remaining chocolate sauce alongside.
- Do Ahead
- Cake and pears can be made 2 days ahead; cover in separate containers and chill.
PEAR-HAZELNUT CAKE
Provided by Florence Fabricant
Categories dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter and flour a 10-inch springform cake pan.
- Peel, core and slice the pears. Toss them with the juice of one-half lemon and set aside.
- Sift the flour, baking powder and salt together. Stir in the nuts. Set aside.
- Cream 12 tablespoons of the butter with one cup of the sugar until light and fluffy. Beat in the eggs one at a time. Stir in the flour and nut mixture, then the remaining lemon juice and the vanilla. Spread the batter in the pan.
- Arrange the pear slices, overlapping, on the surface of the batter in a pattern. Sprinkle them with all but one tablespoon of the remaining sugar and dot with the remaining butter. Place the cake in the oven and bake until it is golden brown, the top springs back when lightly touched and a cake tester comes out clean, about 70 minutes.
- Allow to cool at least 30 minutes before removing the sides of the pan. Sprinkle with the remaining tablespoon of sugar. Serve at once or when completely cooled.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 9 grams, Carbohydrate 48 grams, Fat 21 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 169 milligrams, Sugar 35 grams, TransFat 1 gram
PEAR, HAZELNUT & CHOCOLATE CAKE
Moist, fruity pear, hazelnut and chocolate cake - try it warm with cream as a teatime treat
Provided by Mary Cadogan
Categories Afternoon tea, Dessert, Treat
Time 1h30m
Yield Cuts into 8 slices
Number Of Ingredients 8
Steps:
- Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line the base of a 20cm round cake tin. Grind the hazelnuts in a food processor until fairly fine. Add the flour and mix briefly. Add the butter and pulse until it forms crumbs. Add the sugar and eggs and mix briefly. Peel, core and chop two of the pears. Stir the pears and chocolate lightly into the cake mixture.
- Spoon the mixture into the prepared tin and smooth the top. Peel, core and slice the remaining pears and scatter over the top of the cake. Press down lightly and bake for 50-60 minutes, until firm to the touch. Cool in the tin for 10 minutes, then turn out and cool on wire rack. Warm the jam and brush over the top. Serve warm or cold.
Nutrition Facts : Calories 470 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
HAZELNUT, PEAR AND CARDAMOM TART
This is an elegant alternative to the holiday parade of sugary pies. Cardamom adds a grown-up twist to the classic combination of hazelnut and pear. (Don't overdo the spice, however, or your dessert will taste more like a cold remedy than a treat.) Cut corners by pressing out the crust, but don't skip making your own roasted hazelnut meal: The deep, caramel flavor of toasted nuts is worth the labor. Use ripe pears, or poach harder fruit until tender before adding to the tart.
Provided by Clare de Boer
Categories pies and tarts, dessert
Time 4h
Yield One 11-inch tart (about 10 servings)
Number Of Ingredients 9
Steps:
- Prepare the Shortcut Pie Crust through Step 3.
- When ready to make the pie, heat the oven to 350 degrees. Roast the hazelnuts on a baking sheet until evenly browned and skins are loosened, 25 to 30 minutes. While they are still warm, rub them together in a dish towel to remove the skins. Cool the skinned hazelnuts, and then blitz them to a fine meal with the flour in the food processor. Transfer to a medium bowl and set aside.
- Crush the cardamom pods and retrieve the seeds, discarding the pods, then crush the seeds to a fine powder using a mortar and pestle.
- In a food processor, cream the butter, granulated sugar and crushed cardamom until pale and fluffy. With the machine running, add eggs one at a time, emulsifying each one fully before adding the next, and scraping down the sides of the bowl as needed. Transfer to the bowl with the hazelnut meal and stir to combine. Chill until firm, about 1 hour.
- While the frangipane chills, shape and bake the crust: Working over an 11-inch fluted tart pan, prepare the Shortcut Pie Crust through Step 4, then chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
- Heat the oven to 350 degrees. Bake the chilled crust until just-cooked but not browned, about 15 minutes. (The crust will continue to cook while the tart bakes, so expect it to darken in color when it bakes the second time.) Cool completely.
- Scoop the hazelnut frangipane into the crust. (Don't try to spread it; it will distribute itself evenly as it cooks.) Nestle the pears into the frangipane, tucking some underneath the frangipane and leaving others on top.
- Bake on a baking sheet until the frangipane is fully set in the center and the crust is golden brown, 75 to 90 minutes. Cool on a wire rack completely, then remove from the pan and serve with crème fraîche.
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- Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 9-inch round cake pan and line the bottom of the pan with parchment paper.
- In a small sauté pan, heat the Unsalted Butter (1 stick) over medium-low heat and cook until golden brown flecks form all around the edges of the pan. Watch the butter carefully because it will burn quickly! Remove the pan from the heat and using a rubber spatula, scrape the browned butter into a small bowl to cool, making sure to scrape up all the brown bits.
- In a small bowl, combine the 3 tablespoons of Unsalted Butter , Maple Syrup (1 tablespoon), and Dark Brown Sugar (2 tablespoon) and stir to combine. Using a rubber spatula, spread the mixture evenly over the bottom of the pan.
- Cut Bosc Pear (2) in half through the stem. Trim the stems and carefully core the pears with a melon baller or teaspoon. Cut two 1/2-inch thick slices (lengthwise) from each half so you end up with 4 slices from each pear. Artfully arrange the pears, cut sides down, on top of the butter mixture.
PEAR AND HAZELNUT CAKE RECIPE - BBC FOOD
From bbc.co.uk
Category Cakes And Baking
- Preheat the oven to 190C/170C Fan/Gas 5 and line two 22cm/8½in sandwich tins with baking paper.
- Pulse the hazelnuts in a food processor until they have the texture of ground almonds. Tip into a small bowl, add the flour and mix well.
- Whisk the eggs and sugar together in a large bowl for several minutes using an electric whisk until the volume has tripled and is very pale and mousse-like.
- To make the filling, place the pears in a saucepan with the sugar and lemon. Heat gently until the sugar has dissolved, then turn up the heat and simmer for 2–3 minutes, or until the pears are soft but retain their shape.
- Whisk together the ricotta and icing sugar until smooth. Add the double cream and continue to whisk until the mixture is firm. Stir in a tablespoon of the pear syrup.
- To assemble, brush one cake generously with pear syrup, pile the filling on top as evenly as possible and place the other cake on top. Tidy up the sides, making sure the cakes and filling are straight and even.
- To make the praline topping, if using, line a baking tray and small heatproof dish with greaseproof paper. Put the sugar in a saucepan and place over a medium–high heat, swirling every so often.
- To decorate, smooth a thin layer of the reserved refrigerated filling over the sides and top, then sprinkle over the ground hazelnut praline and the coated whole hazelnuts.
- To make the chocolate sauce, if using, put the cream, butter and chocolate in a small saucepan with a pinch of salt. Melt gently, then whisk until smooth.
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