Semolina hazelnut cake with pear halves

Name: Semolina hazelnut cake with pear halves
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 150 g Butter or margarine; 200 g Sugar; 1 pinch Salt; 4 Eggs (size M); 150 g Semolina; 250 g ground hazelnuts; 2 TEASPOONS Baking Powder; 4 (approx. 700 g) Pears; 7-10 Tbsp Juice of 1 untreated lemon; 40 g sliced hazelnuts; 5 TABLESPOONS Apricot Jam; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

150 g Butter or margarine
200 g Sugar
1 pinch Salt
4 Eggs (size M)
150 g Semolina
250 g ground hazelnuts
2 TEASPOONS Baking Powder
4 (approx. 700 g) Pears
7-10 Tbsp Juice of 1 untreated lemon
40 g sliced hazelnuts
5 TABLESPOONS Apricot Jam
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cream fat, sugar and salt. Beat the eggs one after the other. Mix semolina, ground hazelnuts and baking powder. Stir into the egg mixture. Put the dough into a greased and breadcrumbed springform pan (26 cm Ø) with a tube bottom insert.
2
Wash, peel and halve the pears. Cut the upper side of the halves close together and about 1 cm deep. Sprinkle with lemon juice. Place the pear halves close to each other with the top side up on the dough and press in lightly.
3
Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 45 minutes. Let the cake cool down briefly. Turn the still warm cake out of the tin. Cake
4
In the meantime, brown the hazelnuts in a pan without fat. Heat up the apricot jam and spread it on the cake. Serve sprinkled with hazelnut leaves. Cranberry cream tastes good with it.
5
Results in about 16 pieces.