Pear and hazelnut cake

Pear and hazelnut cake

By
From
Turkish Flavours
Serves
10
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
150g hazelnuts
3 pears
3 eggs
1 1/2 cups caster sugar
125ml olive oil
150g unsalted butter, melted
1/2 cup semolina
1 teaspoon ground cinnamon
250g greek-style plain yoghurt
2 cups self-raising flour

Method

  1. Preheat the oven to 160°C. Grease and flour a 27 cm springform tin.
  2. Roast the hazelnuts on a baking tray for 10 minutes, or until fragrant. Rub the hazelnuts in a clean tea towel to remove the skins, then crush them in a food processor.
  3. Peel the pears and cut them into chunks.
  4. Beat the eggs and sugar until pale. Stir in the olive oil, butter, semolina and cinnamon, then stir in the yoghurt. Fold in the flour, and then fold in the pear.
  5. Pour the mixture into the cake tin and sprinkle the hazelnuts over the top. Bake for 40 minutes, or until a skewer inserted into the cake comes out clean. Leave in the tin to cool. Serve the cake at room temperature.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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