October Recipe: Pear and Cobnut/Hazelnut Cake

This really is an easy cake. To roast the nuts use a dry frying pan but watch them very carefully as they take no time at all to burn! I always line all my cake tins with baking parchment, even if they are non stick, it just makes life that much easier. I think I have said before but cakes are much more successful when all the ingredients are room temperature, so do not use butter etc. straight out of the fridge.


Makes 12 Slices

  • 7ozs. / 200g. plain flour
  • 6ozs. / 170g. caster sugar
  • 4 medium eggs
  • 2oz. / 55g. melted butter
  • 1 tbsp. baking powder
  • 7fl. ozs. / 200mls. milk
  • 1 tsp. vanilla extract
  • 4 large pears
  • 2ozs. / 55g. chopped, roasted nuts
  1.  Preheat the oven to 180C / gas mark 4.
  2. Grease and line an oblong tin of roughly 9 x 13 inches / 23 x 33 cm.
  3. Put the flour, sugar, eggs, butter, baking powder, milk and vanilla into a large bowl and mix well.
  4. Peel the pears and remove the cores. Cut into small pieces and fold into the cake mix.
  5. Pour the cake mixture into the prepared tin and sprinkle over the cobnuts or hazelnuts.
  6. Bake in the centre of the oven for 35 – 40 minutes. Allow to cool for at least 10 minutes before cutting into slices. Great for afternoon tea or warm with cream for pudding.
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