Pear-nut cake

Name: Pear-nut cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 4 Birns (approx. 700 g); 7-10 Tbsp Juice of 1 lemon; 150 g soft butter/margarine; 200 g sugar, 1 pinch of salt; 4 eggs , 150 g semolina (Gr. M); 250 g mixed hazelnuts; 2 TEASPOONS Baking Powder; 7-10 Tbsp Fat and breadcrumbs; 40 g Hazelnut leaves; 5 TABLESPOONS Apricot Jam; 1 TABLESPOON Icing sugar

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

4 Birns (approx. 700 g)
7-10 Tbsp Juice of 1 lemon
150 g soft butter/margarine
200 g sugar, 1 pinch of salt
4 eggs , 150 g semolina (Gr. M)
250 g mixed hazelnuts
2 TEASPOONS Baking Powder
7-10 Tbsp Fat and breadcrumbs
40 g Hazelnut leaves
5 TABLESPOONS Apricot Jam
1 TABLESPOON Icing sugar

Directions

1
Peel, halve and core the pears. Cut the bulge several times. Sprinkle pear halves with lemon juice
2
Cream fat, sugar and salt. Stir in the eggs one by one. Mix semolina, ground hazelnuts and baking powder and stir into the fat mass. Fill the dough into a greased and breadcrumbed springform pan with a tube bottom insert (26 cm Ø)
3
Spread the pears on the dough with the curvature upwards, press them in slightly. Bake in a hot oven (electric cooker: 175 °C/ convection oven: 150 °C / gas: level 2) for approx. 45 minutes
4
let the cake cool down a little, take it out and let it cool down completely
5
Roast the hazelnut leaves in a pan without fat. Heat the jam, pass through a sieve. Spread the cake with the jam. Sprinkle with hazelnut leaves and dust with icing sugar. Cranberry cream tastes good with it