Cooking- Pear & Hazelnut Cake

This simple cake is a perfect expression of two of fall's treasures... pears and hazelnuts. An adaptation of a classic french yogurt cake, this cake makes a lovely ending to a Sunday dinner or a not too sweet treat for weekend brunch.

The recipe below is my gluten-free adaptation of Clotilde Dusoulier's 'Pear & Chestnut Cake' from her beautiful new book, 'The French Market Cookbook'. I'm tremendously inspired by all of her lovely recipes! I appreciate the produce centered, updated take on french classics, which is exactly how I like to cook at home.

Our family dinners for this week are all versions of recipes from the book and will include: Spiced Carrot & Almond Soup, Savory Pumpkin & Cornmeal Quickbread, Yellow Wax Bean, Red Rice & Almond Salad, Roasted Root Vegetables with Sauce Gribiche... and a few more. Are you hungry yet?? I am!!

Enjoy! 

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Pear & Hazelnut Cake

Yields 1, 8" x 2" round cake, about 8-10 servings

Ingredients:

2 large eggs

3/4 cup unrefined cane sugar

1 cup plain whole milk yogurt (or unsweetened dairy-free yogurt)

1/3 cup olive oil

2/3 cup hazelnut meal

1 (scant) cup brown rice flour

2 TB tapioca flour

1/4 tsp xanthan gum

1 tsp kosher salt

1 1/2 tsp baking powder

1/2 tsp baking soda

2 large pears, cored and diced, skin left on

2 TB crystal sanding sugar, for sprinkling on top

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Directions: 

1- Preheat the oven to 350 degrees. Spray an 8" round cake pan with cooking spray and line the bottom with parchment.

2- In a medium bowl, beat together the cane sugar and the eggs. Add the yogurt and the olive oil and beat until combined. 

3- Add the flours, salt, baking powder/ soda, and xanthan gum to incorporate fully.  Gently stir in the diced pears.

4- Pour the mixture into the prepared cake pan and spread evenly. Sprinkle the top with crystal sugar. Bake until the top of the cake is golden brown and a knife inserted in the middle comes out clean, about 40 minutes.

5- Let the cake cool in the pan for 1 hour then transfer it to a rack to cool completely before serving.  

 

Heather HardcastleComment